Food & Cooking Recipes Appetizers Chesapeake Blue Crab Cakes with Fried Oysters 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 May 22, 2018 Print Rate It Share Share Tweet Pin Email Photo: Mikkel Vang Prep Time: 55 mins Total Time: 1 hr 15 mins Servings: 4 Crisp, golden crab cakes are delicious on their own, but topped with fried oysters and a fresh tomato-cucumber relish, they're downright spectacular. Ingredients 1 slice stale white bread, torn into pieces 1 stalk celery, peeled and finely chopped (½ cup) 2 pepperoncini peppers, finely chopped (1 tablespoon) 2 tablespoons finely chopped flat-leaf parsley 1 pound fresh lump crabmeat, preferably Chesapeake blue, drained and picked over 2 tablespoons mayonnaise 1 tablespoon Dijon mustard ¼ teaspoon cayenne pepper, plus a pinch 1 large egg, beaten Kosher salt ¼ cup unbleached all-purpose flour Safflower oil, for frying 12 oysters, shucked and drained Bibb-lettuce leaves and lemon wedges, for serving Tomato-Cucumber Relish Directions Pulse bread in a food processor until finely chopped. (You should have 1/2 cup.) In a large bowl, toss together celery, pepperoncini, parsley, breadcrumbs, and crabmeat to combine. Add mayonnaise, Dijon, 1/4 teaspoon cayenne, egg, and 3/4 teaspoon salt; gently stir to combine. Form mixture into eight 2 1/2-inch-diameter patties (about 1/3 cup each). Refrigerate at least 15 minutes or, covered, up to 1 day. In a shallow bowl, whisk together flour, pinch of cayenne, and a pinch of salt. In a large, heavy-bottomed skillet (preferably cast iron), heat 1/2 inch oil over medium-high. Add a pinch of flour mixture; if it sizzles, oil is ready. Working in batches, gently add crab cakes to oil, reduce heat to medium, and fry, flipping once, until golden and crisp, about 4 minutes a side. Drain on paper towels; sprinkle with salt. Strain oil into a small saucepan until you have 1 inch (adding more oil, if necessary) and heat over medium-high to 350 degrees. Pat oysters dry. Dredge in flour mixture, shaking off excess. Fry until golden and crisp, 2 to 3 minutes. Transfer to paper towels. To serve, place a few lettuce leaves on each plate; top with crab cakes, a few fried oysters, and relish. Squeeze lemon wedges over top if desired. Cook's Notes Use a flexible spatula for easy flipping when frying. Rate it Print