Red Lobster Maryland Crab Cakes


  • 1/2 tsp garlic, minced
  • 1 Tbsp onion, minced
  • 1 Tbsp celery, diced
  • 2 Tbsp mayonnaise
  • 1 whole egg
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp Dijon mustard
  • 1 tsp Old Bay Seasoning
  • 1/4 cup bread crumbs
  • 1 lbs lump crab meat
  • 2 Tbsp oil for sautautéing


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 Tbsp 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.

Makes 4

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