Marino's Best Crab Cakes
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 6tablespoons butter
- 2tablespoons chopped onion
- 1tablespoon chopped celery
- 1tablespoon chopped parsley
- 2eggs
- 2tablespoons tartar sauce
- 1½teaspoons Worcestershire sauce
- 1½teaspoons Old Bay seasoning
- ½teaspoon pepper
- ½teaspoon German-style mustard
- 1pound lump crab meat, picked over
- ¼cup plus 1 teaspoon plain bread crumbs
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
314 calories; 21 grams fat; 12 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 24 grams protein; 755 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Melt 2 tablespoons butter in a skillet over medium-high heat and saute the onion, celery and parsley until soft, about 5 minutes.
- Step 2
In a bowl, beat eggs and whisk in the tartar sauce, Worcestershire sauce, Old Bay, pepper and mustard. Add crab meat and ¼ cup bread crumbs and mix. Spoon onto a plate and shape into 4 cakes. Sprinkle one side with ½ teaspoon bread crumbs and the other side with remaining crumbs. Cover in plastic wrap; refrigerate 15 minutes or up to 3 hours.
- Step 3
Melt the remaining butter in a skillet over medium heat and saute the crab cakes till golden brown -no longer than 3 minutes per side.
Private Notes
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Cooking Notes
Elisabeth
Step 1 needs to be added to the bowl as well. It was left out in the directions
Umoja
I make these crab cakes according to instruction and top them with Genevieve Ko's recipe for tartar sauce. Terrific!
reverb
Don't forget to add your onions/parsley/celery once cooked to the bowl when mixing in the crab meat. Nice minimalist melange of flavors that combine for a nice tail
Elisabeth
Step 1 needs to be added to the bowl as well. It was left out in the directions
rebecca
Delicious! The crab flavor really came through. I served the crab cakes with a lemon-dill aioli.
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