Best 7 Red Lobsters Maryland Crab Cakes Recipes

RED LOBSTER'S MARYLAND STYLE CRAB CAKES

Steps:

• 1.In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
• 2.Using gloved hands, gently mix in crab meat, then add bread crumbs.
• 3.Spread a thin layer of plain bread crumbs on your work surface.
• 4.Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
• 5.Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
• 6.In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time.
• 7.Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.
• Chef's Tip:.
• While you may be tempted to increase the amount of bread crumbs used, you'll receive the best sauté results with the thin layer as described above.

RED LOBSTER'S MARYLAND CRAB CAKES

Steps:

• 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 your work surface.
• Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
• Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three 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 two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.

MARYLAND CRAB CAKES

Steps:

• Clean the crabmeat of all shell fragments without breaking or crumbling the delicate lumps.
• Place the bread in a food processor and, using the metal blade, process until finely crumbled. Measure and reserve 2 tablespoons of the bread crumbs to use in the filling. The remaining bread crumbs will be used to coat the crab cakes.
• Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the "Old Bay" seasoning powder, 2 tablespoons of the bread crumbs, salt and pepper. Mix well, then refrigerate for twenty minutes before continuing.
• Cover a work surface with waxed paper sprinkled with the reserved bread crumbs. Using a 2-ounce ice cream scoop, form eight equal-size portions of crabmeat. With the palm of your hand pat each portion into a disk-shaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Press each cake into the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour to prevent them from crumbling during cooking.
• No more than half an hour before you plan to serve the crab cakes, add enough oil to cover the bottom of an oven-proof saute pan. Heat until just before it begins to smoke. Add the crab cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) When the crab cakes are well browned on both sides, place in a 375 degree F. oven for six minutes to ensure that they are fully cooked and hot at the center. Serve with mesclun salad, chili mayonnaise and garnish with finely chopped tomato.

MARYLAND CRAB CAKES I

Steps:

• Pick the crab meat to remove any remaining pieces of shell.
• Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
• Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.

MARYLAND CRAB CAKES

Steps:

• In a small skillet, saute the onion, celery and green pepper in butter until tender. In a bowl, combine the egg substitute and mayonnaise. Add the vegetables, bread crumbs, seafood seasoning, mustard and Worcestershire sauce; mix well. Fold in crab. Shape into four cakes., In a skillet, cook crab cakes in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve with tartar sauce if desired.

LAURA'S MARYLAND CRAB CAKES

Steps:

• Mix egg, Worcestershire sauce, mayonnaise, parsley, seafood seasoning, baking powder, and salt together with your hands in a large mixing bowl. Tear bread into tiny bits; add to the egg mixture. Gently fold in crabmeat; form into 4 cakes and arrange onto a lined baking sheet.
• Refrigerate at least 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake crab cakes until heated through and lightly browned, about 30 minutes.

TASTY MARYLAND CRAB CAKES

Steps:

• In a large bowl, whisk together the first 8 ingredients. Fold in crab. , Place the bread crumbs in a shallow dish. Drop a third of the crab mixture into crumbs; shape into a 3/4-in. thick patty. Carefully turn to coat. Repeat with remaining crab mixture. , In a large skillet, cook patties in butter for 3 minutes on each side or until golden brown.