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Crab Cakes⎢Martha Stewart



“Everyday Food” host Emma Feigenbaum makes a delicious recipe for Maryland crab cakes.

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Crab Cakes⎢Martha Stewart

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11 comments

  1. The lady adds alot of Salt. Not to mention the "seafood scent", salted butter, and the Saltine Crackers.

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

  3. it is old bay–probably the best seafood seasoning. I love it!

  4. 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.

  5. 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.

  6. does anyone kno if the crab has to be pre cooked

  7. whats an old base seasoning?

  8. it can also be honey mustard.

  9. thats a good maryland crabcake..
    no green/red peppers, no pizzaz. just crab cakes :]

  10. 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.

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