Red Lobster's Crab Cakes recipe

I would really like to see the recipe for Red Lobster’s Crab Cakes–the breaded ones, not the pan seared.



Try these, you will swear you are there!

Red Lobster’s Crab Cakes

1 lb lump crab meat (make sure you check for shells before preparing)

½ tsp minced garlic

1 tbsp minced onions

1 tbsp diced celery

2 tbsp mayonnaise

1 egg

1 tsp Dijon mustard

1 tsp Old Bay Seasoning

¼ cup bread crumbs

Salt and Pepper to taste

Olive Oil for sautéing

To start, in a bowl combine all ingredients except for the crab and the bread crumbs. Mix the ingredients together and then gently mix in the crab meat. Spread out the bread crumbs on the counter. Role crab mixture into a ball about 2 inches or so in diameter. Put the ball in the bread crumbs flattening it out into a patty about 1 inch thick by 3 inches in diameter (this size cooks the best). Refrigerate the crab cakes until you are ready to cook them. To cook in a skillet, heat about 2 tbsp of olive oil, brown the crab cake on each side for about 2-3 minutes, then reduce heat to low and cook for an additional 8 minutes.

Amber Torija
The Secret Restaurant Chef