Food & Cooking Recipes Appetizers Maryland Crab Cakes 2.9 (36) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 26, 2021 Print Rate It Share Share Tweet Pin Email Servings: 4 A true Maryland crab cake contains as few fillers as possible, within only the freshest crabmeat in the mix. Ingredients 5 saltine crackers, crushed to fine crumbs 1 pound lump crabmeat, picked over for cartilage 1 large egg 2 1/2 tablespoons Homemade Mayonnaise, or prepared 2 teaspoons freshly squeezed lemon juice 1 ½ teaspoons Worcestershire sauce Dash hot sauce, such as Tabasco Coarse salt and freshly ground pepper 3 tablespoons peanut oil Horseradish Tartar Sauce Directions In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be wet. Form about 1/4 of the crab mixture for each cake. Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Saute until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce. Rate it Print