Rating: 3.1 stars
20 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 4

These lightly spiced crab cakes get their flavor from hot pickled peppers, cayenne pepper, paprika, and cayenne pepper.

Martha Stewart Living, August 2006

Gallery

Credit: Frances Janisch

Recipe Summary

prep:
5 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with parchment paper; sprinkle with 2 tablespoons cornmeal. Whisk next 9 ingredients in a large bowl. Gently mix in crab, peppers, and breadcrumbs.

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  • For each crab cake, shape 1/3 cup crab mixture into a patty; place on prepared sheet. Sprinkle with remaining cornmeal. Cover with plastic wrap; refrigerate 15 minutes.

  • Heat oil in a skillet over medium-high heat. Cook crab cakes in batches, 4 to 5 minutes per side. Serve with lemon.

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Reviews (1)

20 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
03/27/2019
These are delish served with shrimp skewers and hush puppies