Martha Stewart, an emblem of culinary mastery, brings a touch of elegance to every dish she creates, and her crab cake recipes are no exception.
Known for their succulent crab meat and a perfect blend of seasonings, these recipes range from classic interpretations to innovative twists, showcasing her ability to elevate simple ingredients into gourmet fare.
Whether you’re an experienced chef or a novice in the kitchen, Martha Stewart’s crab cake recipes offer a delightful culinary adventure, promising dishes that are as enjoyable to prepare as they are to savor.
Martha Stewart’s Classic Crab Cake Recipes
Let’s kick off with some classic crab cake recipes from Martha Stewart – these are perfect for dipping your toes into the world of making this tasty dish.
Martha Stewart’s Crab Cakes embody the essence of what makes this dish so beloved.
Starting with 2 pounds of lump crab meat, the recipe ensures the cakes are brimming with succulent meat.
To this, a cup of dried breadcrumbs and mayonnaise are added, alongside two large eggs, to bind the mixture, ensuring that every bite is moist and flavorful.
The inclusion of finely diced red and yellow bell peppers, along with half a cup of fresh cilantro leaves and four chopped scallions, introduces a burst of freshness and color to the dish.
Seasoned with coarse salt and freshly ground black pepper to taste, these crab cakes are shaped into twenty-four 2-inch-round patties, fried to golden perfection in vegetable oil.
The outer layer crisps beautifully while encapsulating the tender, flavorful interior, striking the perfect balance between crunchy and moist.
The Maryland Crab Cakes recipe pays homage to the traditional style that has made this dish a staple in American cuisine.
This version uses a combination of small-size fresh crab meat and large-size fresh crab meat, such as jumbo lump or backfin, totaling 2 pounds to achieve a delicate yet chunky texture.
The crab meat is gently mixed with half a cup of light mayonnaise, enhancing the cakes’ moisture without overshadowing the crab’s natural flavor.
Fresh flat-leaf parsley and lemon juice add brightness to the mix, while a large egg and a tablespoon of Dijon mustard provide binding and a subtle tang.
A tablespoon of Old Bay Seasoning introduces that quintessential Maryland zest, perfectly complementing the crab’s sweetness.
The mixture is coated with fine saltine crumbs, offering a slight crunch that contrasts beautifully with the tender crab meat.
Drizzled with melted unsalted butter before broiling, these crab cakes emerge with a gloriously golden top, embodying the rich, savory, and slightly spicy flavors characteristic of Maryland crab cakes.
Served with tartar sauce and lemon wedges, they offer a delicious taste of the East Coast tradition. Mini Crab Cake Recipes From Martha Stewart
Next up, we have some divine treats for parties and gatherings. Take a look at the mini crab cake recipes below and give them a try at your next celebration.
Martha Stewart’s Chesapeake Crab Cakes offer a miniature, bite-sized take on the classic, making them perfect for entertaining.
This recipe highlights the use of 1 pound of jumbo lump crab meat, ensuring that each mini cake is packed with flavor.
The crab is mixed with a simple yet effective combination of ingredients: a large egg for binding, a quarter cup of mayonnaise for creaminess, and a teaspoon of Old Bay seasoning for that iconic Chesapeake flavor.
What sets this recipe apart is the coating – a generous dusting of coarse cornmeal, which not only adds to the cakes’ texture but also gives them a delightful crunch upon frying.
The crab cakes are then chilled to set, ensuring they maintain their shape and allowing the flavors to meld.
After frying, these cakes are served with a fresh mixture of thinly sliced celery and mini cucumber rounds, adding a crisp, refreshing contrast to the rich, savory cakes.
This recipe showcases Martha Stewart’s ability to adapt traditional recipes into new formats, making them more versatile and suitable for various dining occasions.
In an inventive twist on traditional recipes, Martha Stewart’s Potato Chip and Pimiento Mini Crab Cakes transform the familiar into something extraordinary.
This unique recipe calls for 1 pound of jumbo lump crab meat, ensuring the cakes are rich and flavorful.
The addition of minced pimiento brings a sweet and tangy flavor that perfectly complements the crab.
A large egg and three tablespoons of unsalted butter form the base of the mixture, with Old Bay seasoning and kosher salt amplifying the flavors.
The standout feature of this recipe is the innovative use of lightly salted potato chips as the coating, which not only adds a novel texture but also introduces a salty, crispy element that enhances the overall taste experience.
Baked in the oven, these mini crab cakes emerge with a golden, crunchy exterior that encases the tender, flavorful crabmeat inside.
The finishing touch, a dollop of mayonnaise mixed with fresh lemon juice and more Old Bay, adds a creamy, zesty contrast that elevates the dish.
These potato chip and pimiento mini crab cakes are perfect for those looking to surprise and delight their guests with a dish that’s as visually appealing as it is delicious, proving that with a bit of ingenuity, traditional ingredients can be transformed into something truly memorable.
What To Serve With Crab Cakes
Choosing the right accompaniments can elevate crab cakes from a simple dish to a memorable meal.
Martha Stewart suggests pairing crab cakes with light, refreshing sides that complement their rich flavor without overwhelming them.
A crisp green salad dressed with a lemon vinaigrette offers a tangy counterpoint to the savory cakes, while a cucumber and tomato salad brings a burst of freshness.
For a heartier option, consider roasted vegetables like asparagus or Brussels sprouts, which add a lovely char and depth of flavor.
Starchy sides, such as herbed rice pilaf or roasted baby potatoes, provide a comforting balance to the meal.
When it comes to sauces, a classic tartar sauce or a remoulade can enhance the crab cakes’ flavor with creamy, tangy notes.
Additionally, a simple squeeze of fresh lemon juice can brighten the dish, highlighting the crab’s natural sweetness.
By carefully selecting sides and sauces that complement the crab cakes, you can create a harmonious and satisfying dining experience that showcases the versatility and appeal of this classic seafood dish.
Top Tips For Making The Perfect Crab Cake
Achieving perfection in crab cake preparation requires attention to detail and adherence to a few key principles.
Martha Stewart emphasizes the importance of using high-quality crabmeat, preferably lump or jumbo lump, for its superior texture and flavor.
It’s crucial to handle the crabmeat gently to preserve its delicate structure, mixing it lightly with other ingredients to avoid breaking up the chunks.
The binder, typically a combination of breadcrumbs or crackers and mayonnaise, should be used sparingly to keep the focus on the crab.
Seasoning is another critical aspect; Old Bay Seasoning, along with salt and pepper, can enhance the natural flavors without overpowering them.
When forming the cakes, compact them just enough to hold together during cooking, but avoid over-compressing, which can result in dense, heavy cakes.
Cooking methods matter as well; whether frying, broiling, or baking, ensure the crab cakes are cooked to a golden brown, which signifies a crispy exterior, while maintaining a moist interior.
By following these tips and allowing the crab to be the star, you can create crab cakes that are a true reflection of Martha Stewart’s commitment to culinary excellence — flavorful, textured, and visually appealing.
Final Thoughts
Martha Stewart’s crab cake recipes stand as a testament to her culinary prowess, blending traditional techniques with innovative touches to elevate a beloved dish.
From the classic Maryland Crab Cakes to the inventive Potato-Chip-and-Pimiento Mini Crab Cakes, each recipe is crafted with attention to flavor, texture, and presentation.
These dishes not only cater to a variety of tastes and occasions but also inspire home cooks to explore the richness of seafood cuisine.
Frequently Asked Questions
How do you keep crab cakes from falling apart?
Ensure the mixture is not too wet, chill the patties before cooking, and avoid flipping them too often in the pan.
What are the two types of crab cakes?
The two main types are Maryland-style, known for its light binder and focus on crab, and filler-heavy styles that might include more breadcrumbs and less crabmeat.
Is it better to fry crab cakes in butter or oil?
Frying in oil is generally preferred for its higher smoke point, but butter can be used for a richer flavor or in combination with oil to achieve both.
Do crab cakes need to be cooked all the way through?
Yes, crab cakes should be cooked thoroughly to ensure they are safe to eat, though the exact time will depend on their size and thickness.
I'm Barbara Hunt, the founder of WomenChefs.org. Being a mom of two, I understand the challenges of meal planning and the monotony it can bring.
That's why I created WomenChefs.org, a platform dedicated to showcasing the skills and delicious dishes crafted by amazing women. My goal is to provide a space where women can find delectable recipes that tantalize their taste buds and ignite their senses.
I hope you'll join me in exploring WomenChefs.org and discovering your next favorite recipe. Let's embrace culinary diversity and try something new together!
