Red Lobster Maryland Crab Cakes
From seafoodlover 17 years ago
- 10 minutes to make
- Serves 4
Dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. Serve them a’ la carte, in a sandwich or beside a salad.
Ingredients
- * 1/2 tsp. garlic minced shopping list
- * 1 tbsp. onion minced shopping list
- * 1 tbsp. celery diced shopping list
- * 2 tbsp. mayonnaise shopping list
- * 1 whole egg shopping list
- * salt to taste shopping list
- * pepper to taste shopping list
- * 1 tsp. Dijon mustard shopping list
- * 1 tsp. Old Bay Seasoning shopping list
- * 1/4 cup bread crumbs shopping list
- * 1 pound lump crab meat shopping list
- * 2 tbsp. canola oil for sautéing shopping list
How to make it
- 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 your work surface.
- Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
- Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three 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 two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.
- http://www.redlobster.com/kitchen/recipes/default.asp?recipe=mcc#recipe
rml
lunasea
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "