Red Lobster Maryland Crab Cakes

"Dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. Serve them a’ la carte, in a sandwich or beside a salad."
 
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Ready In:
24mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.
  • 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.

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