Red Lobster Maryland Crab Cakes
- 1/2 tsp garlic, minced
- 1 Tbsp onion, minced
- 1 Tbsp celery, diced
- 2 Tbsp mayonnaise
- 1 whole egg
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 tsp Dijon mustard
- 1 tsp Old Bay Seasoning
- 1/4 cup bread crumbs
- 1 lbs lump crab meat
- 2 Tbsp oil for sautautéing
In a large stainless steel bowl, combine all ingredients except crab meat and bread crumbs.
Using gloved hands, gently mix in crab meat, then add bread crumbs.
Spread a thin layer of plain bread crumbs on work surface.
Form crab mixture into equal balls, approximately 2 inches in diameter. Place on crumbs.
Gently flatten ball of crab mixture and round the edges. Form cakes about 1/2-inch thick and 3 inches round. Refrigerate.
In a sauté pan, melt 2 Tbsp of oil until hot. Gently slide in crab cakes 2 at a time.
Brown on one side approximately 2 to 3 minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5 - 8 minutes.
Chef's Tip: Don't increase the bread crumbs.
Beverage suggestions: Pinot Grigio, light lager beer.Makes 4 Source:
Submitted by: Recipe Group Member
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