Red Lobsters Crab Cakes

[Roxy]

Red Lobsters Crab Cakes:

 

1/2 Tsp. Garlic, Minced

1 T. Onion, Minced

1 T. Celery, Diced

2 T. 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 lb. Lump Crab Meat

2 T. Oil For Sautéing

 

In a large stainless steel bowl, combine all ingredients except crab mat and 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 T. of oil until hot. Gently slide in crab cakes 2 at a time.

 

Brown crab cakes on one side for 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.

 

While you may be tempted to increase the amount of bread crumbs used, youll receive the best sauté results with the thin layer as described above.