How to Make Martha Stewart’s Famous Crab Cakes Like a Pro

Martha Stewart’s crab cakes are legendary – crispy and flaky on the outside, moist and tender within. I’ve made them countless times over the years and consider myself a bit of an expert on all things related to Martha Stewart’s famous crab cakes. In this article, I’ll walk you through everything you need to know to make these crab cakes at home, just like Martha would.

Overview

Martha Stewart’s crab cake recipe yields 8 cakes and takes about 40 minutes from start to finish. The ingredients are simple – fresh crab meat, panko breadcrumbs, egg, lemon juice, and seasonings The key is gently folding the ingredients together and forming the crab mixture into loose patties. Then you simply broil them for 12-15 minutes until golden brown. Tartar sauce makes the perfect accompaniment

Here are the key steps:

• Pick through fresh lump and claw crab meat to remove shells
• Make a binder with mayo, egg, mustard, lemon juice, and seasonings
• Fold in panko crumbs and crab meat gently to combine
• Chill mixture for 1 hour
• Form into patties and broil 12-15 minutes
• Serve with lemon wedges and tartar sauce

It’s easy to customize the recipe to your tastes – add fresh herbs, different seasonings, etc. The versatility is part of what makes Martha’s crab cakes so great.

Ingredients

• 1 lb lump crabmeat
• 1 lb claw crabmeat
• 1⁄2 cup mayonnaise
• 1⁄2 cup chopped parsley
• 1⁄4 cup lemon juice
• 1 egg
• 1 Tbsp Dijon mustard
• 1 Tbsp Old Bay seasoning
• 1 cup panko crumbs
• 4 Tbsp melted butter

Lump crab meat provides delicious flavor and texture while the less expensive claw meat helps stretch your dollar. Using a mix ensures a great crab cake on a budget. The mayo-egg-mustard binder keeps the cakes moist while the Old Bay and parsley add seasoning. Panko crumbs lend a crispy exterior.

Equipment Needed

You don’t need much in the way of special equipment to make Martha Stewart’s crab cakes:

• Rimmed baking sheet
• Aluminum foil
• Mixing bowls
• Spatula or wooden spoon for folding
• Paper towels for drying crab

One key is to use a rimmed baking sheet lined with foil – this allows you to simply lift off the crab cakes after broiling without any sticking or mess.

Step-by-Step Instructions

Here is a step-by-step walkthrough for how to make Martha Stewart’s crab cakes, with my tips woven in:

1. Heat broiler with rack 4 inches from heat. Line baking sheet with foil and set aside.

2. Pick through crabmeat on paper towels to remove any shells. Keep lump and claw meat separate.

3. Make binder – in a large bowl mix together the mayo, lemon juice, egg, mustard, Old Bay, salt and pepper.

4. Add panko crumbs and claw crab meat to binder. Stir well to combine.

5. Gently fold in lump crab meat just until combined. Don’t overmix.

Key tip: Be very gentle when adding the lump crab to preserve those glorious chunks.

1. Form mixture into 8 equal patties, about 1/2 inch thick.

Tip: Wet hands with cold water first to prevent sticking.

1. Chill crab cakes in fridge for 1 hour. This helps them hold their shape better.

2. Brush tops with melted butter.

3. Broil for 12-15 minutes until browned. Check often and move to lower rack if browning too quickly.

4. Serve immediately with lemon wedges and tartar sauce. Enjoy!

Serving Suggestions

Martha Stewart’s crab cakes pair beautifully with:

• Tartar sauce or aioli
• Lemon wedges
• Herb salad or coleslaw
• Buttered new potatoes
• Grilled asparagus
• Fresh bread or rolls

You can also serve them as a sandwich on a brioche bun, crab cake style. Get creative with your sides!

Tips for Perfect Crab Cakes

Here are my best tips for ensuring your crab cakes turn out just like Martha Stewart’s:

• Use fresh, high-quality crabmeat and pick carefully for shells
• Handle the lump crab gently when folding it in
• Allow mixture to chill before forming cakes
• Use a well-seasoned cast iron or nonstick pan
• Don’t flip more than once during cooking
• Resist the urge to pack the cakes tightly
• Brush with butter or oil before broiling

Follow these tips and you’ll have the best crab cakes you’ve ever made. Enjoy!

Common Problems and How to Avoid Them

Here are some common issues people run into when making Martha Stewart’s recipe along with troubleshooting:

Crab cakes fall apart – The mixture is likely too wet. Make sure to drain excess liquid from crab before using. Chill mixture thoroughly before forming cakes. Handle gently when shaping.

Not enough crab flavor – Use high-quality, fresh crabmeat. Fold lump crab in gently. Don’t overmix ingredients.

Breading burns – Broil on lower rack or reduce time if tops brown too quickly. Brush tops with butter or oil first.

Crab cakes stick to pan – Use well-seasoned cast iron or nonstick pan. Don’t attempt to flip more than once.

Follow the recipe carefully and these problems are easy to avoid!

Customize the Recipe

There are lots of ways to put your own spin on Martha Stewart’s crab cakes:

• Fold in diced peppers or herbs like dill or basil
• Use aioli or Greek yogurt instead of mayo
• Add spice with hot sauce or cayenne
• Swap breadcrumbs for crushed crackers
• Top with avocado or mango salsa

Let your imagination run wild! The basic technique remains the same.

Are the Crab Cakes Worth the Hype?

In my opinion – absolutely! Martha Stewart’s crab cakes deserve every bit of their legendary status. The taste and texture are unbeatable. Yes, they take a bit of effort, but the results are so worth it. They make for an impressive appetizer or entree that feels special. I never get tired of making them.

The Final Verdict

Martha Stewart’s Maryland crab cakes deliver on every level – they’re decadent, crispy, and full of fresh crab flavor. The technique does take some practice, but follow my tips and you’ll have master restaurant-quality crab cakes coming out of your kitchen soon enough. Just be prepared for everyone to beg you for the recipe! Enjoy the delicious fruits of your labor.

Both baking and pan-frying can produce delicious crab cakes, but they offer different advantages.