Marinos Best Crab Cakes Recipes

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Steps:

• 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.

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.