Food & Cooking Recipes Appetizers Maryland Crab Cakes 2.9 (36) 4 Reviews 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 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