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Crab Cakes


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  • 1 pound jumbo lump crab meat, picked through
  • 2 heaping tablespoons prepared mayonnaise
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 heaping teaspoon cayenne pepper
  • 1/4 teaspoon coarse salt
  • 1/2 small onion, grated
  • 1/2 teaspoon powdered mustard
  • 17 saltine crackers, finely crushed
  • 1/4 cup canola oil
  • Tartar Sauce
  • Lemon wedges, for serving
  • Read more at Mother's Crab Cakes - Martha Stewart Recipes


Servings 10
Preparation time 30mins
Cooking time 60mins


Step 1

1.In a large bowl, mix together crab meat, mayonnaise, eggs, Worcestershire sauce, cayenne pepper, onion, and mustard. Gently stir in crackers.
2.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.
3.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.

Read more at Mother's Crab Cakes - Martha Stewart Recipes

Crab cakes sind hier: Ich habe nur die Haelfte der Cracker genommen, die Zwiebel weggelassen (nicht nur wegen Mike), etwas Zitronensaft dazugegeben und dann im Kuehlschrank ruhen lassen. Danach noch in Panko breadcrumbs gerollt und gebraten.


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