Food & Cooking Recipes Appetizers Zesty Crab Cakes 3.1 (20) 1 Review 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 June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Frances Janisch Prep Time: 5 mins Total Time: 35 mins Servings: 4 These lightly spiced crab cakes get their flavor from hot pickled peppers, cayenne pepper, paprika, and cayenne pepper. Ingredients ¼ cup yellow cornmeal 2 tablespoons unsalted butter, melted and cooled 2 large eggs 3 tablespoons sour cream 2 tablespoons coarsely chopped fresh flat-leaf parsley 2 tablespoons fresh lemon juice, plus wedges for serving ½ teaspoon Worcestershire sauce ½ teaspoon paprika ¼ teaspoon cayenne pepper ½ teaspoon coarse salt 1 pound lump crabmeat, picked over 3 hot pickled peppers, such as Peppadew, coarsely chopped ¾ cup plain breadcrumbs ¼ cup vegetable oil Directions 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. 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. Rate it Print