Chef and creator Olivia Tiedemann released her cookbook, Eat (Like) The Rich, sharing her personal culinary background and recipes, including her signature Psychosis Crab Cakes. According to Delish, the recipe emerged from a stressful afternoon when Tiedemann was balancing writing her book, working as a private chef in the Hamptons, and managing other content creation work, only to learn she was cooking lunch for her clients and guest Martha Stewart.
The Origin of Psychosis Crab Cakes
The viral content creator, who has amassed 4.3 million followers on social media, built an audience by showcasing the day-to-day realities of being a private chef. According to Delish, Tiedemann stopped by the Delish Test Kitchen to promote her cookbook, Eat (Like) The Rich, published by Ten Speed Press, an imprint of Crown Publishing Group, a division of Penguin Random House LLC.
The crab cake recipe featured in the book was born out of intense kitchen pressure. While managing her demanding career workload, Tiedemann faced the unexpected task of cooking for television icon Martha Stewart, a moment that inspired the recipe’s dramatic moniker.
Preparation and Ingredients for Crab Cakes
The process begins by soaking lump crabmeat in milk, covering the bowl, and refrigerating it for at least 20 minutes.
To create the crunchy exterior, cooks crush three-quarters of a cup of panko breadcrumbs in a zipper-lock bag with a rolling pin.
Vegetable Base and Shrimp Puree Binding
The binding agent for the crab cakes relies on a flavorful vegetable and shrimp puree rather than heavy amounts of traditional filler.
- Melt butter in a skillet over medium heat and cook the chopped vegetables with half a teaspoon of salt and an eighth teaspoon of pepper until softened and dry, about four to six minutes.
- Strain the soaked crabmeat through a fine-mesh strainer, pressing firmly to remove milk without breaking up the crab lumps.
- Pulse raw shrimp in the food processor until finely ground, add cream, and pulse briefly to combine into a smooth puree.
- Mix the shrimp puree with the cooled vegetables, mustard, hot pepper sauce, lemon juice, and Old Bay seasoning.
Cooking and Assembly
Once the vegetable and shrimp binder is thoroughly mixed, the strained crabmeat is gently folded in using a rubber spatula to preserve the texture of the lumps.
The patties are placed on a parchment-lined baking sheet, covered tightly with plastic wrap, and refrigerated for 30 minutes. Each cake is then coated in the toasted panko crumbs, pressed firmly to adhere. Cooks heat one tablespoon of oil in a skillet over medium heat, cooking four cakes at a time for three to four minutes until golden brown before flipping, adding another tablespoon of oil, reducing the heat to medium-low, and cooking the second side for four to six minutes.