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Copycat Red Lobster's Maryland Crab Cakes
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- #36983
Old Bay and Dijon mustard add a New England kick that's right on point with these crab cakes, but what else would you expect from a Red Lobster copycat?
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 teaspoon garlic, minced
1 tablespoon onion, minced
1 tablespoon celery, diced
2 tablespoons mayonnaise
1 whole egg
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
1/4 cup bread crumbs
1 pound lump crab meat
2 tablespoons oil for sauteing
directions
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" in diameter. Place on crumbs.
Gently flatten ball of crab mixture and round the edges. Form cakes about 1/2" thick and 3" round. Refrigerate.
In a saute pan, melt 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
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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