Food & Cooking Recipes Appetizers Chive Crab Cakes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 21, 2019 Print Rate It Share Share Tweet Pin Email Yield: 8 Most crab-cake recipes call for breadcrumbs or soda crackers; food editor Shira Bocar loves oyster crackers, so she crushes them up and folds them into the crab mixture before pan-searing the cakes. Ingredients ½ cup mayonnaise 1 teaspoon Dijon mustard ½ teaspoon Worcestershire sauce 2 tablespoons minced fresh chives, plus more for serving Coarse salt 1 cup oyster crackers, crushed (¾ cup) 1 pound lump crabmeat, preferably Dungeness, picked over 2 tablespoons safflower oil Lemon wedges, for serving Directions Combine mayonnaise, mustard, Worcestershire, chives, and 1/4 teaspoon salt in a medium bowl. Fold in crackers and crab just until combined. Using a 1/3-cup measuring cup, form mixture into 3-inch round patties. Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook half of patties until golden brown and crisp, about 2 minutes a side. Repeat with remaining oil and patties. Sprinkle with chives and serve, with lemon wedges. Randy Harris Rate it Print