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Red Lobster Crab Cakes/Pic


Roxy15

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Red Lobster Crab Cakes/Copykat:

***Haven’t Made:

 

1/2 Tsp. Garlic, Minced
1 T. Onion, Minced 
1 T. Celery, Diced
2 T. Mayonnaise
1 Egg
1/8 Tsp. Salt
1/8 Tsp. Pepper
1 Tsp. Dijon Mustard
1 Tsp. Old Bay Seasoning
1/4 Cup Breadcrumbs
1-lb. Crabmeat
2 T. Oil, For Sautéing

 

In a large bowl, combine all of the ingredients, except crabmeat and breadcrumbs.

 

Spread a thin layer of plain layer of breadcrumbs on your work surface.

Form each crab mixture into equal balls, approximately 2-inches in diameter.

 

Place on crumbs, gently flatten the balls, approximately 2-inches in diameter.

Place on crumbs, gently flatten the balls of crab mixture and round the edges.

 

Form the cakes about 1/2-inch thick and 3-inches round; refrigerate.

 

In a sauté pan, heat 2-inches of the oil.

Gently slide in two crab cakes at a time.

 

Brown on one side for approximately two-three minutes.

 

Turn and brown the other slide.

 

Turn down heat and simmer crab cakes, another 5-8 minutes.

A94B5B27-9613-456E-9DD0-C29E0F6D9726.jpeg

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