Red Lobster Maryland Crab Cakes
- 1 lb lump crab meat (make sure you check for shells before
- 1/2 teaspoon minced garlic
- 1 tablespoon minced onions
- 1 tablespoon diced celery
- 2 T. diced cilantro
- 2 tablespoons mayonnaise
- 1 egg
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay Seasoning
- 1/4 cup bread crumbs
- Salt and Pepper to taste
- Olive Oil for sauteing
To start, in a bowl combine all ingredients except for the crab and
the bread crumbs. Mix the ingredients together and then carefully
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. 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.