Martha Stewart’s Maryland crab cakes recipe is a classic that consistently delivers incredible flavor and texture. With fresh lump crab meat, Old Bay seasoning, and just the right amount of filler, these crab cakes are spot on. Follow Martha’s tips below for crab cakes just as good as your favorite oceanfront restaurant.
Ingredients You’ll Need
Martha Stewart’s crab cake recipe calls for
- 1 lb small crabmeat
- 1 lb jumbo lump crabmeat
- 1/2 cup light mayonnaise
- 1/2 cup chopped parsley
- 1/4 cup lemon juice
- 1 large egg
- 1 Tbsp Dijon mustard
- 1 Tbsp Old Bay seasoning
- Salt and pepper
- 1 cup saltine cracker crumbs
- 4 Tbsp melted butter
Tips For Making Perfect Crab Cakes
Here are some key tips to ensure your homemade crab cakes turn out just as good as Martha Stewart’s
1. Use High-Quality Crab Meat
Splurge on the best crab meat you can find, preferably jumbo lump from blue crab. Avoid canned crab meat which can make cakes pasty
2. Mix Crab Gently
Fold crab meat into other ingredients gently to avoid breaking up those lovely lump pieces.
3. Chill Before Forming
Refrigerate mixture 30 minutes before forming cakes so they hold together better.
4. Form Cakes Gently
Shape cakes gently into rounds without over-packing. They should just hold together.
5. Chill Again Before Cooking
Chill cakes another 30 minutes to help them hold shape during cooking.
6. Cook At High Heat
Get the broiler very hot and cook cakes 4 inches away. This gives a nice crust while keeping inside moist.
7. Baste With Butter
Basting cakes while broiling adds richness and enhances browning.
8. Don’t Flip Cakes
Cooking cakes on one side only results in a beautiful presentation.
9. Check Often
Keep an eye on cakes so the bottoms don’t burn before interiors are cooked through.
10. Serve Warm
Crab cakes are best enjoyed right after cooking while still warm. The contrast of crunchy exterior and lush interior is sublime!
Handling Crab Meat Correctly
To keep crab meat in optimum condition for cakes:
- Keep crab meat chilled until ready to use.
- Pick through raw crab gently for any shell fragments.
- Avoid breaking up lump pieces when handling raw crab.
- Use crab meat within 2 days for best flavor and texture.
- Don’t freeze reheated crab cakes.
Get Creative With Crab Cake Twists
While classic Maryland style is perfection, you can put fun twists on crab cakes:
- Add minced garlic, hot sauce, or crushed red pepper for kick.
- Mix in diced red bell pepper or green onion for crunch.
- Top with avocado, mango salsa, or lime crema.
- Serve on mini buns for crab cake sliders.
- Shape into mini cakes and skewer for appetizers.
- Fry in oil instead of broiling for variation in texture.
Frequently Asked Crab Cake Questions
If you’re new to making crab cakes, here are some common questions:
What type of crab meat is best for cakes?
Jumbo lump crab meat from blue crab is the gold standard. It provides those big, succulent bites everyone loves.
Can I use canned crab?
It’s best to avoid canned crab meat in cakes if possible. The texture is not as good.
How much filling should crab cakes contain?
About 25% filling ingredients like breadcrumbs allows cakes to hold together while keeping the focus on the crab.
Why do my crab cakes fall apart?
Using too little filler, over-mixing, or not chilling cakes before cooking can all cause cakes to fall apart.
How do you cook crab cakes without oil?
Broiling crab cakes is a great oil-free cooking method that yields a crispy crust and tender interior.
Martha Stewart’s Crab Cakes Are A Surefire Hit
With its fresh crab flavor and crisp outer crust, this easy Maryland crab cake recipe from Martha Stewart is an absolute winner. For picture perfect crab cakes at home, follow Martha’s tips and enjoy this classic appetizer or entree anytime. Your friends and family will be begging for your recipe after one bite!
Frequently Asked Questions
Make sure the mixture isn’t too wet, put the patties in the fridge before cooking, and don’t flip them in the pan too often.
The two main kinds are Maryland-style, which has a light binder and a lot of crab, and filler-heavy styles, which may have more breadcrumbs and less crabmeat.
Most people prefer to fry in oil because it has a higher smoke point, but butter can be used for a richer flavor or with oil to get the best of both worlds.
Yes, crab cakes should be cooked all the way through before they are served. The exact amount of time needed will depend on how big and thick they are.
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Martha Stewart is a symbol of great cooking skill. Every dish she makes has a touch of elegance to it, and her crab cake recipes are no different.
These recipes, which are known for having delicious crab meat and just the right amount of seasoning, include both traditional versions and new takes on old favorites. They show how she can turn simple ingredients into gourmet food.
Martha Stewart’s crab cake recipes are a fun way to try new foods, whether you’re an experienced chef or a beginner in the kitchen. The recipes promise dishes that are as much fun to make as they are to eat.