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Breadcrumbs

Explore 124 recipes, 82 videos, and more

Codfish Cakes

Other Ideas:
Cod, Main course
Ingredients
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped (about 1 1/2 cups)
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 pounds cod or scrod fillets, bones removed
  • 2 tablespoons finely chopped fresh tarragon leaves
  • 1 egg, lightly beaten
  • 3 dashes Tabasco sauce, or to taste
  • 1/3 cup dry breadcrumbs
  • Horseradish Tartar Sauce
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Baked Clams with Italian-Style Breadcrumbs and Horseradish

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Pork Cutlets Parmesan

Time:20 mins
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Pomegranate Fontina Rice Balls

Ingredients
  • 2 tablespoons grapeseed oil
  • 1 small onion, chopped (1 cup)
  • 1 pound arborio rice (21/3 cups)
  • 1 cup dry white wine
  • 6 cups water, plus more if needed
  • 3 small sprigs rosemary
  • 1 cup finely grated Parmesan cheese (4 ounces)
  • 1 ounce (2 tablespoons) unsalted butter
  • Coarse salt and freshly ground pepper
  • 1 cup diced fontina cheese (4 ounces)
  • 1 cup pomegranate seeds
  • 4 cups fine plain breadcrumbs
  • 4 large eggs, beaten with 1 tablespoon water
  • Safflower oil, for frying (about 8 cups)
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Chicken Schnitzel

Time:20 mins
Ingredients
  • 2 large eggs
  • 1 garlic clove, minced
  • 1/2 teaspoon minced fresh parsley
  • Coarse salt and ground pepper
  • 1 cup fresh breadcrumbs (3 slices white bread)
  • 1/2 cup grated Parmesan cheese
  • 4 chicken cutlets (about 6 ounces each), pounded to an even 1/4-inch thickness
  • 4 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup dry white wine
  • 1/2 cup canned reduced-sodium chicken broth
  • 1 tablespoon fresh lemon juice
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Shrimp Scampi

Ingredients
  • 4 tablespoons unsalted butter
  • 8 cloves garlic, minced
  • 16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
  • Juice of 2 lemons
  • 1/4 cup clam juice or broth
  • Dash of Worcestershire sauce
  • 1/2 teaspoon paprika
  • 1/4 cup Seasoned Breadcrumbs
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground black pepper
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Crab Cakes

Other Ideas:
American, Appetizers, Crabmeat
Ingredients
  • 1 tablespoon unsalted butter
  • 10 tablespoons olive oil
  • 1 small red onion, finely diced
  • 1 small red bell pepper, finely diced
  • 4 stalks celery, finely diced
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot-pepper sauce
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound lump crabmeat, drained and picked to remove shells
  • 3/4 cup bread crumbs
  • 1/4 cup finely chopped fresh basil
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 large eggs, lightly beaten
  • Roasted Red-Pepper Sauce
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Asian Crab Cakes

Other Ideas:
Appetizers, Asian, Crabmeat
Ingredients
  • 8 ounces jumbo lump crabmeat, picked over well and rinsed
  • 1/4 cup plus 3 tablespoons mayonnaise
  • 2 scallions, trimmed and finely chopped
  • 2 tablespoons soy sauce
  • 2 teaspoons wasabi paste
  • 1 teaspoon finely grated lime zest
  • 1/2 cup plus 2 tablespoons plain fresh or dried breadcrumbs
  • 1 English cucumber, for garnish
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 2 large eggs
  • 1 tablespoon water
  • 1/4 cup sesame seeds
  • 2/3 cup safflower oil, plus more if needed
  • 1/2 cup drained pickled ginger, for garnish
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Stuffed Clams with Linguica and Corn

Time:1 hour
Ingredients
  • 6 1/4 pounds large clams (about 16 quahogs), scrubbed
  • 10 ounces linguica sausage (gasparssausage.com)
  • 1 stick unsalted butter
  • 1 1/2 cups finely chopped onion
  • 1/3 cup finely chopped celery
  • 1 cup corn kernels (from 1 large ear)
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon finely grated fresh lemon zest, plus lemon wedges, for serving
  • 1 1/2 cups panko breadcrumbs
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Mario Batali's Stuffed Acorn Squash

Time:1 hour
Ingredients
  • 3 medium acorn squash, quartered lengthwise and seeded
  • Coarse salt and ground pepper
  • 1/2 cup extra-virgin olive oil
  • 1 1/2 cups chopped scallions (2 bunches; whites and about 2 inches of greens)
  • 4 garlic cloves, thinly sliced
  • 2 large bunches Swiss chard, ribs and stems removed, leaves cut into 1/4-inch ribbons (about 16 cups)
  • 2 tablespoons tomato paste
  • 1 cup coarse, dried breadcrumbs, such as panko
  • 1/2 cup grated Parmigiano-Reggiano cheese
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