Name: Red Lobster Crab Cakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound lump crab meat; 1/3 cup mayonnaise; 1 large egg; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1/2 teaspoon Old Bay seasoning; 1/4 cup chopped fresh parsley; 1/4 cup finely chopped red bell pepper; 1/4 cup Panko breadcrumbs; Salt and pepper, to taste; 2 tablespoons unsalted butter; 2 tablespoons olive oil

Instructions

In a large mixing bowl, gently pick through the lump crab meat to check for any shell fragments, being careful not to break up the lumps too much.
In a separate bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, red bell pepper, and Panko breadcrumbs until well combined.
Gently fold the crab meat into the mayonnaise mixture until just combined. Be careful not to overmix to keep the crab meat lumps intact.
Season the mixture with salt and pepper to taste, keeping in mind that the Old Bay seasoning already contains salt.
Form the crab mixture into palm-sized patties, shaping them tightly to prevent falling apart during cooking.
In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and the pan is hot.
Carefully place the crab cakes in the skillet, ensuring they are not overcrowded, and cook for about 3-4 minutes on each side until golden brown and crispy.
Once the crab cakes are cooked through and evenly browned, remove them from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Serve the Red Lobster Crab Cakes hot, garnished with a sprinkle of fresh chopped parsley and a wedge of lemon on the side for squeezing.

Ingredients

Instructions

Nutrition Facts