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Zesty Crab Cakes

These lightly spiced crab cakes get their flavor from hot pickled peppers, cayenne pepper, paprika, and cayenne pepper.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Frances Janisch

Source: Martha Stewart Living, August 2006


  • 1/4 cup yellow cornmeal
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 large eggs
  • 3 tablespoons sour cream
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice, plus wedges for serving
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon coarse salt
  • 1 pound lump crabmeat, picked over
  • 3 hot pickled peppers, such as Peppadew, coarsely chopped
  • 3/4 cup plain breadcrumbs
  • 1/4 cup vegetable oil


  1. Line a baking sheet with parchment paper; sprinkle with 2 tablespoons cornmeal. Whisk next 9 ingredients in a large bowl. Gently mix in crab, peppers, and breadcrumbs.

  2. For each crab cake, shape 1/3 cup crab mixture into a patty; place on prepared sheet. Sprinkle with remaining cornmeal. Cover with plastic wrap; refrigerate 15 minutes.

  3. Heat oil in a skillet over medium-high heat. Cook crab cakes in batches, 4 to 5 minutes per side. Serve with lemon.

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