Crab Cakes
5:16
Added: 3 years ago
From: MarthaStewart
Views: 23,308
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  • The lady adds alot of Salt. Not to mention the "seafood scent", salted butter, and the Saltine Crackers.

  • At 0:58 she says put that in there but does not refer to what THAT actually is. I am assuming it is dijon mustard b/c when she is making the tarter sauce she says dijon mustard again so the again I would assume that it what it was in the base of the crab cakes.

  • it is mustard - I just use plain yellow mustard though.

  • the "that" that she was referring to was mayo lol.. silly goose!

  • 1 pound small-size fresh crabmeat, 1 pound larger-size fresh crabmeat, such as jumbo lump 1/2 cup light mayonnaise

    1/2 cup fresh parsley, chopped

    1/4 cup fresh lemon juice 1 large egg

    1 tablespoon Dijon mustard

    1 tablespoon Old Bay Seasoning

    Coarse salt and ground pepper

    1 cup fine saltine crumbs (from about 30 crackers)

    4 tablespoons butter, melted

    Tartar Sauce, homemade or store-bought, for serving I found the recipe..Its Dijon she put in the mix and did not mention.

  • does anyone kno if the crab has to be pre cooked

  • it does have to be cooked - I've never heard of using uncooked crab - it would be impossible probably

  • whats an old base seasoning?

  • it is old bay--probably the best seafood seasoning. I love it!

  • thats a good maryland crabcake..

    no green/red peppers, no pizzaz. just crab cakes :]

  • How about adding thousand Island sourse is that ok too?

  • Looks like a tablespoon of prepared dijon mustard in the base, right before the parsley. If she said it, I didn't hear it.

    I sometimes add a jot of Worcestershire sauce, too.

  • it can also be honey mustard.

  • looks really good.

  • Delicious!

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