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Marino's Best Crab Cakes

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“These are delicious. My DH loves these. I adapted this from a NY Times Magazine recipe. *I use the 1 lb. Phillips brand lump crab meat from Costco which is in the refrigerator section. If you don't have tarter sauce use mayonnaise.”

Ingredients Nutrition

  • 2 tablespoons dried onion flakes, can use fresh, chopped
  • 1 tablespoon celery, chopped fine
  • 1 tablespoon parsley, chopped
  • 2 eggs
  • 2 tablespoons tartar sauce
  • 1 12 teaspoons Worcestershire sauce
  • 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


  1. In a bowl, beat eggs and whisk in onion flakes, celery, parsley, tartar sauce, Worcestershire sauce, Old Bay, pepper and mustard.
  2. Add crab meat gently with a spoon so that the lumps remain without seperating too much. Gently mix in the bread crumbs.
  3. Make the mixture into 4-5 crab cakes with your hands. Try not to make them too fat.
  4. Put them on a plate and cover with plastic wrap. Refrigerate from 15 minutes up to 3 hours.
  5. 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.
  6. Place on paper towels to drain and serve with lemon wedges.

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