Crab cakes are a beloved dish in many parts of the world, and when it comes to making them, few people are as renowned as Martha Stewart. Her recipe for crab cakes is a masterclass in flavor, texture, and presentation, and in this article, we’ll take you through the steps to make them like a pro.
Understanding the Importance of Fresh Ingredients
Before we dive into the recipe, it’s essential to understand the importance of using fresh ingredients. Crab cakes are all about showcasing the sweetness and flavor of the crab meat, so it’s crucial to use the freshest ingredients possible. Here are a few tips to keep in mind:
- Use jumbo lump crab meat: This type of crab meat is harvested from the muscles of the crab and is known for its tender, flaky texture and sweet flavor.
- Choose the right breadcrumbs: Panko breadcrumbs are a popular choice for crab cakes because they’re light and airy, which helps to keep the cakes from becoming too dense.
- Don’t overprocess the crab meat: Overprocessing can make the crab meat tough and rubbery, so be gentle when mixing it with the other ingredients.
The Essential Ingredients and Tools
Now that we’ve covered the importance of fresh ingredients, let’s take a look at what you’ll need to make Martha Stewart’s crab cakes.
The Ingredients:
- 1 lb jumbo lump crab meat
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped yellow onion
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons mayonnaise
- 1 egg, lightly beaten
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
The Tools:
- A medium-sized bowl
- A whisk
- A rubber spatula
- A 1/4 cup measuring cup
- A plate or tray for shaping the crab cakes
- A skillet or sauté pan for cooking the crab cakes
Preparing the Crab Cakes
Now that we have our ingredients and tools, it’s time to start preparing the crab cakes.
Step 1: Mix the Crab Meat with the Aromatics
In a medium-sized bowl, gently combine the crab meat, chopped onion, garlic, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Be careful not to break up the lumps of crab meat.
Step 2: Add the Breadcrumbs and Mayonnaise
Add the panko breadcrumbs and mayonnaise to the bowl with the crab meat mixture. Gently fold the ingredients together until they’re just combined.
Step 3: Add the Egg and Herbs
Add the lightly beaten egg, chopped parsley, and chopped dill to the bowl. Gently fold the ingredients together until they’re just combined.
Step 4: Shape the Crab Cakes
Use a 1/4 cup measuring cup to scoop the crab meat mixture into portions. Shape each portion into a round crab cake. You should end up with around 8-10 crab cakes.
Cooking the Crab Cakes
Now that we have our crab cakes shaped, it’s time to cook them.
Step 1: Heat the Olive Oil in a Skillet
Heat the olive oil in a large skillet or sauté pan over medium-high heat.
Step 2: Add the Crab Cakes to the Skillet
Add the crab cakes to the skillet and cook for 4-5 minutes on each side, or until they’re golden brown and crispy.
Step 3: Serve the Crab Cakes
Serve the crab cakes hot with your favorite dipping sauce. Some popular options include tartar sauce, cocktail sauce, and remoulade sauce.
Tips and Variations
Here are a few tips and variations to keep in mind when making Martha Stewart’s crab cakes:
- Don’t overcook the crab cakes: Crab cakes are best when they’re cooked until they’re just golden brown and crispy. Overcooking can make them dry and tough.
- Use different types of crab meat: While jumbo lump crab meat is the most popular choice for crab cakes, you can also use other types of crab meat, such as flaked crab meat or claw meat.
- Add some heat to the crab cakes: If you like spicy food, you can add some diced jalapeños or serrano peppers to the crab meat mixture for an extra kick.
Conclusion
Making Martha Stewart’s crab cakes is a bit of a process, but the end result is well worth the effort. With their tender, flaky texture and sweet, flavorful crab meat, these crab cakes are sure to impress even the most discerning palates. Whether you’re serving them as an appetizer or main course, Martha Stewart’s crab cakes are a dish that’s sure to please.
| Servings | Prep Time | Cook Time | Total Time |
|---|---|---|---|
| 8-10 | 20 minutes | 10-12 minutes | 30-32 minutes |
By following the steps outlined in this article, you’ll be able to make Martha Stewart’s famous crab cakes like a pro. So go ahead, give them a try, and enjoy the delicious taste of fresh crab meat in every bite!
What makes Martha Stewart’s crab cake recipe so special?
Martha Stewart’s crab cake recipe is renowned for its delectable flavor and tender texture. The secret to its success lies in the combination of succulent jumbo lump crab meat, crunchy panko breadcrumbs, and a hint of spice from the Old Bay seasoning. This harmonious blend of ingredients creates a truly regal crab cake experience.
The recipe’s attention to detail and emphasis on using only the freshest ingredients also set it apart from other crab cake recipes. By following Martha Stewart’s instructions carefully, you’ll be able to create crab cakes that are not only delicious but also visually stunning, making them perfect for special occasions or dinner parties.
What type of crab meat is best for this recipe?
For Martha Stewart’s crab cake recipe, it’s essential to use high-quality jumbo lump crab meat. This type of crab meat is characterized by its large, tender lumps and sweet flavor. Look for crab meat that is fresh, sustainable, and preferably from the Chesapeake Bay region, as this is where the best blue crabs are found.
When selecting crab meat, make sure to choose a product that is low in added fillers and preservatives. You want the natural flavor and texture of the crab to shine through in your crab cakes. Freshness is also crucial, so try to use the crab meat within a day or two of purchase for the best results.
Can I make these crab cakes ahead of time?
While it’s possible to make the crab cake mixture ahead of time, it’s not recommended to shape and coat the crab cakes until just before cooking. This is because the panko breadcrumbs can become soggy if they sit for too long, which can affect the texture of the crab cakes.
If you need to prepare the crab cake mixture in advance, you can refrigerate it for up to a day or freeze it for up to two months. However, be sure to let the mixture come to room temperature before shaping and coating the crab cakes. This will help the crab cakes cook evenly and prevent them from breaking apart.
How do I prevent the crab cakes from falling apart?
To prevent the crab cakes from falling apart, it’s essential to handle them gently and not overmix the crab cake mixture. When shaping the crab cakes, use a light touch and don’t press down too hard, as this can cause the crab meat to break up.
Another key factor is to make sure the crab cakes are coated evenly with panko breadcrumbs. This will help them hold their shape and provide a crispy exterior. When cooking the crab cakes, don’t overcrowd the pan, as this can cause them to break apart. Cook them in batches if necessary, and don’t stir them too much.
Can I bake the crab cakes instead of pan-frying them?
While pan-frying is the recommended cooking method for Martha Stewart’s crab cakes, you can bake them as a healthier alternative. To bake the crab cakes, preheat your oven to 375°F (190°C) and place the crab cakes on a baking sheet lined with parchment paper.
Bake the crab cakes for about 12-15 minutes, or until they’re golden brown and cooked through. Keep an eye on them to prevent overcooking, as this can cause the crab cakes to dry out. While baking is a good option, keep in mind that the crab cakes may not be as crispy as they would be if pan-fried.
What’s the best way to serve Martha Stewart’s crab cakes?
Martha Stewart’s crab cakes are versatile and can be served in a variety of ways. For a classic presentation, serve them with a tangy remoulade sauce and a side of mixed greens or coleslaw. You can also serve them as part of a seafood platter or as a main course with your favorite sides.
For a more elegant presentation, consider serving the crab cakes on toasted baguette slices or on a bed of sautéed spinach. You can also garnish them with lemon wedges, chopped herbs, or edible flowers for added visual appeal. Whatever way you choose to serve them, Martha Stewart’s crab cakes are sure to impress your guests.
Can I freeze the cooked crab cakes?
While it’s possible to freeze cooked crab cakes, it’s not the recommended storage method. Cooked crab cakes are best consumed fresh, as freezing can cause them to lose their texture and flavor.
If you do need to freeze cooked crab cakes, make sure to cool them completely first and then wrap them tightly in plastic wrap or aluminum foil. Frozen crab cakes can be stored for up to two months. When you’re ready to serve them, simply thaw the crab cakes overnight in the refrigerator and reheat them in the oven or pan until crispy and warm.