This easy Martha Stewart crab cakes recipe is perfect for a quick and flavorful meal. Packed with tender crabmeat, zesty lemon, and a touch of Old Bay seasoning, these golden-brown cakes are broiled to perfection. Enjoy them as a light dinner or party appetizer, paired with creamy tartar sauce and fresh lemon wedges for an irresistible treat!
Recipe Ingredients:
- 1 pound small-size fresh crabmeat, such as special or claw
- 1 pound large-size fresh crabmeat, such as jumbo lump or backfin
- ½ cup light mayonnaise
- ½ cup fresh flat-leaf parsley, chopped
- ¼ cup fresh lemon juice (from 2 lemons), plus wedges, for serving
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Old Bay Seasoning
- Coarse salt and freshly ground pepper
- 1 cup fine saltine crumbs (from about 30 crackers)
- 4 tablespoons unsalted butter, melted
- Tartar Sauce for Crab Cakes
How To Make Crab Cakes Recipe?
- Prepare the crabmeat: Heat the broiler with the rack 4 inches (10 cm) from the heat source. Line a rimmed baking sheet with foil. Separate small and large crabmeat onto paper towels and remove any shells or cartilage.
- Mix the wet ingredients: In a large bowl, combine mayonnaise, parsley, lemon juice, egg, mustard, Old Bay Seasoning, 1 teaspoon of coarse salt, and ¼ teaspoon of black pepper.
- Combine with crabmeat and crumbs: Add the saltine crumbs and small-size crabmeat to the wet mixture; stir well. Gently fold in the large-size crabmeat until just combined.
- Shape the crab cakes: Divide the mixture evenly into 8 cakes. Place them on the prepared baking sheet.
- Broil the crab cakes: Drizzle the crab cakes with melted butter. Broil for 12–15 minutes, until golden brown and heated through. If the tops brown too quickly, move the baking sheet to a lower rack.
- Serve: Serve the crab cakes warm with tartar sauce and lemon wedges on the side.
Recipe Tips:
- Use fresh crabmeat: Fresh crabmeat gives the best flavor and texture. Check for any shells or cartilage before using.
- Don’t overmix: Gently fold in the large crabmeat to keep the cakes light and tender. Overmixing can make them dense.
- Chill the mixture: If the mixture feels too soft to shape, refrigerate it for 20 minutes to make handling easier.
- Broil carefully: Keep an eye on the cakes while broiling to prevent over-browning. Move the tray to a lower rack if needed.
- Serve immediately: Crab cakes taste best when hot and fresh out of the oven, so plan to serve them right away.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover crab cakes cool to room temperature. Place them in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the crab cakes to cool completely. Wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. To thaw, transfer to the refrigerator overnight before reheating.
- Reheat: Preheat the oven to 175°C (350°F). Place the crab cakes on a baking sheet and heat for 10–15 minutes until warmed through and crispy.
Nutrition Facts
Serving Size: 1 crab cake
- Calories: 210
- Total Fat: 16g
- Saturated Fat: 2.5g
- Cholesterol: 60mg
- Sodium: 330mg
- Potassium: 150mg
- Total Carbohydrate: 7g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 10g
Check out More Recipes:
- Martha Stewart Buttermilk Biscuits
- Martha Stewart Coleslaw
- Martha Stewart Bolognese Sauce
- Martha Stewart Beef Chili Recipe
- Martha Stewart Vegetarian Chili
Martha Stewart Crab Cakes Recipe
Description
This easy Martha Stewart crab cakes recipe is perfect for a quick and flavorful meal. Packed with tender crabmeat, zesty lemon, and a touch of Old Bay seasoning, these golden-brown cakes are broiled to perfection. Enjoy them as a light dinner or party appetizer, paired with creamy tartar sauce and fresh lemon wedges for an irresistible treat!
Ingredients
Instructions
- Prepare the crabmeat: Heat the broiler with the rack 4 inches (10 cm) from the heat source. Line a rimmed baking sheet with foil. Separate small and large crabmeat onto paper towels and remove any shells or cartilage.
- Mix the wet ingredients: In a large bowl, combine mayonnaise, parsley, lemon juice, egg, mustard, Old Bay Seasoning, 1 teaspoon of coarse salt, and ¼ teaspoon of black pepper.
- Combine with crabmeat and crumbs: Add the saltine crumbs and small-size crabmeat to the wet mixture; stir well. Gently fold in the large-size crabmeat until just combined.
- Shape the crab cakes: Divide the mixture evenly into 8 cakes. Place them on the prepared baking sheet.
- Broil the crab cakes: Drizzle the crab cakes with melted butter. Broil for 12–15 minutes, until golden brown and heated through. If the tops brown too quickly, move the baking sheet to a lower rack.
- Serve: Serve the crab cakes warm with tartar sauce and lemon wedges on the side.
Notes
- Use fresh crabmeat: Fresh crabmeat gives the best flavor and texture. Check for any shells or cartilage before using.
- Don’t overmix: Gently fold in the large crabmeat to keep the cakes light and tender. Overmixing can make them dense.
- Chill the mixture: If the mixture feels too soft to shape, refrigerate it for 20 minutes to make handling easier.
- Broil carefully: Keep an eye on the cakes while broiling to prevent over-browning. Move the tray to a lower rack if needed.
- Serve immediately: Crab cakes taste best when hot and fresh out of the oven, so plan to serve them right away.
Martha Stewart Crab Cakes Recipe