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Peppadew® Peppers Recipe

Zesty Crabcakes Recipe with PEPPADEW® Peppers by Martha Stewart

Zesty Crabcakes

1/4 cup yellow cornmeal
1/2 teaspoon paprika
2 tablespoons unsalted butter, melted and cooled
1/4 teaspoon cayenne pepper
2 large eggs
1/2 teaspoon coarse salt
3 tablespoons sour cream
1 pound lump crabmeat, picked over
2 tablespoons coarsely chopped fresh flat-leaf parsley
3 to 4 PEPPADEW® peppers , coarsely chopped
2 tablespoons fresh lemon juice, plus wedges for serving
3/4 cup plain breadcrumbs
1/2 teaspoon Worcestershire sauce
1/4 cup vegetable oil

Additional Info
  • Serves 4-6


Line a baking sheet with parchment paper; sprinkle with 2 tablespoons cornmeal. Whisk next 9 ingredients in a large bowl. Gently mix in crab, PEPPADEW® peppers, and breadcrumbs. For each crab cake, shape 1/3 cup crab mixture into a patty; place on prepared sheet. Sprinkle with remaining cornmeal. Cover with plastic wrap; refrigerate 15 minutes. Heat oil in a skillet over medium-high heat. Cook crab cakes in batches, 4 to 5 minutes per side. Serve with lemon.

Posted by: Martha Stewart

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