Roxy15
New member
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.
View attachment 16185
***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.
View attachment 16185