The saffron vinaigrette gives these crab cakes a different twist.

Martha Stewart Living Television, Martha Stewart Living, May 2000, Martha Stewart Living Television


Recipe Summary

Makes 5


Ingredient Checklist


Instructions Checklist
  • Heat oven to 375 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). In a medium bowl, combine crab, eggs, garlic, onion, red and green pepper, salt, thyme, rosemary, bread crumbs, Tabasco, and 3 tablespoons olive oil. Cover and chill for at least 10 minutes. Shape into 5 cakes, 2 inches thick. Set aside.

  • In a heavy-bottomed saute pan, heat remaining 3 tablespoons olive oil over medium-high heat. Add crab cakes and saute until lightly browned, about 2 minutes per side. Remove from saute pan and place on prepared baking sheet. Transfer to oven and bake until heated through, about 7 minutes.

  • Drizzle plates with saffron vinaigrette. Garnish plates with chives and diced tomato. Top with crab cakes.