Food & Cooking Recipes Appetizers Mother's Crab Cakes 3.6 (45) 2 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 December 12, 2012 Print Rate It Share Share Tweet Pin Email Yield: 8 crab cakes This irresistible recipe for crab cakes comes from actor Robert Duvall. Ingredients 1 pound jumbo lump crab meat, picked through 2 heaping tablespoons prepared mayonnaise 2 large eggs, lightly beaten ½ teaspoon Worcestershire sauce ½ heaping teaspoon cayenne pepper ¼ teaspoon coarse salt ½ small onion, grated ½ teaspoon powdered mustard 17 saltine crackers, finely crushed ¼ cup canola oil Simple Tartar Sauce Lemon wedges, for serving Directions In a large bowl, mix together crab meat, mayonnaise, eggs, Worcestershire sauce, cayenne pepper, onion, and mustard. Gently stir in crackers. Using a large ice cream scoop, scoop crab mixture into 8 portions onto a parchment-lined baking sheet. Press each scoop into a patty about 3/4 inch thick. Heat oil in a large skillet over medium-high heat. Working in batches, add crab cakes and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges. Rate it Print