Marino's Best Crab Cakes

By Jonathan Reynolds

Published June 10, 2000

Total Time
35 minutes
Rating
5(171)
Comments
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Featured in: Food; Crab Bag

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Ingredients

Yield:4 servings

  • 6 tablespoons butter

  • 2 tablespoons chopped onion

  • 1 tablespoon chopped celery

  • 1 tablespoon chopped parsley

  • 2 eggs

  • 2 tablespoons tartar sauce

  • 1 ½ teaspoons Worcestershire sauce

  • 1 ½ teaspoons Old Bay seasoning

  • ½ teaspoon pepper

  • ½ teaspoon German-style mustard

  • 1 pound lump crab meat, picked over

  • ¼ cup plus 1 teaspoon plain bread crumbs

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 236 milligrams cholesterol; 314 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 21 grams fat; 1 gram trans fat; 1 gram fiber; 755 milligrams sodium; 24 grams protein; 1 gram sugar

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.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
171 user ratings
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Comments

Elisabeth

Step 1 needs to be added to the bowl as well. It was left out in the directions

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

Nancy

These crabcakes are delicious. I followed the directions and refrigerated for 2 hours. They were very crumbly. And difficult to turn over. Next time I’ll make 6 smaller crabcakes, maybe even 8. I served with a lemon dill aoli.

Jan

Delicious flavor, a very good recipe.

Umoja

I make these crab cakes according to instruction and top them with Genevieve Ko's recipe for tartar sauce. Terrific!

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