Restaurant Recipes

Red Lobster Maryland Crab Cakes

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  • 1/2 teaspoon garlic, minced
  • 1 tablespoon onion, minced
  • 1 tablespoon celery, diced
  • 2 tablespoons mayonnaise
  • 1 whole egg
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Old Bay Seasoning
  • 1/4 cup bread crumbs
  • 1 pound lump crab meat
  • 2 tablespoons oil for sautéing


  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 work surface.
  4. Form crab mixture into equal balls, approximately 2 inches in diameter. Place on crumbs.
  5. Gently flatten ball of crab mixture and round the edges. Form cakes about 1/2 inch thick and 3 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 2 to 3 minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5 to 8 minutes.


Chef's Tip: Don't increase the bread crumbs.

Beverage suggestions: Pinot Grigio, light lager beer


Posted by CookinMom at Recipe Goldmine May 4, 2001.

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