MARINO'S BEST CRAB CAKES

Marino's Best Crab Cakes image

Provided by Jonathan Reynolds

Time 35m

Yield 4 servings

Number Of Ingredients 12

Previous Next

Ingredients

6 tablespoons butter
2 tablespoons chopped onion
1 tablespoon chopped celery
1 tablespoon chopped parsley
2 eggs
2 tablespoons tartar sauce
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning
1/2 teaspoon pepper
1/2 teaspoon German-style mustard
1 pound lump crab meat, picked over
1/4 cup plus 1 teaspoon plain bread crumbs

Steps:

Melt 2 tablespoons butter in a skillet over medium-high heat and saute the onion, celery and parsley until soft, about 5 minutes.
In a bowl, beat eggs and whisk in the tartar sauce, Worcestershire sauce, Old Bay, pepper and mustard. Add crab meat and 1/4 cup bread crumbs and mix. Spoon onto a plate and shape into 4 cakes. Sprinkle one side with 1/2 teaspoon bread crumbs and the other side with remaining crumbs. Cover in plastic wrap; refrigerate 15 minutes or up to 3 hours.
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.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 12 grams, Sodium 755 milligrams, Sugar 1 gram, TransFat 1 gram