Marino's Best Crab Cakes

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READY IN: 45mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons dried onion flakes, can use fresh, chopped
  • 1
    tablespoon celery, chopped fine
  • 1
    tablespoon parsley, chopped
  • 2
    tablespoons tartar sauce
  • 1 12
  • 1 12
    teaspoons Old Bay Seasoning
  • 12
    teaspoon pepper
  • 12
    teaspoon German mustard, deli style
  • 1
    lb lump crabmeat, picked over
  • 12
    cup plain breadcrumbs
  • 3
    tablespoons butter
  • vegetable oil
  • 1
    lemon, cut into wedges
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DIRECTIONS

  • In a bowl, beat eggs and whisk in onion flakes, celery, parsley, tartar sauce, Worcestershire sauce, Old Bay, pepper and mustard.
  • Add crab meat gently with a spoon so that the lumps remain without seperating too much. Gently mix in the bread crumbs.
  • Make the mixture into 4-5 crab cakes with your hands. Try not to make them too fat.
  • Put them on a plate and cover with plastic wrap. Refrigerate from 15 minutes up to 3 hours.
  • Melt butter and oil in a skillet over medium heat and saute the crab cakes till golden brown, no longer than 3 minutes per side.
  • Place on paper towels to drain and serve with lemon wedges.
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