Red Lobster Maryland Crab Cakes
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 sautéing
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 inches in diameter. Place on crumbs.
Gently flatten ball of crab mixture and round the edges. Form cakes about 1/2-inch thick and 3 inches round. Refrigerate.
In a sauté pan, melt 2 tablespoons of 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.
Chef’s Tip: Don’t increase the bread crumbs.
Beverage suggestions: Pinot Grigio, light lager beer