Marino's Best Crab Cakes

"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."
 
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Ready In:
45mins
Ingredients:
14
Serves:
4-5
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ingredients

  • 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
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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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RECIPE SUBMITTED BY

<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
 
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