RED LOBSTER CRAB CAKES
Make and share this Red Lobster Crab Cakes recipe from Food.com.
Provided by AFWifey
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large 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 balls of crab mixture & round the edges. Form the cakes about one-half inch thick & three inches round.
- Refrigerate.
- In a sauté pan heat 2 tablespoons of oil.
- Gently slide in two crab cakes at a time.
- Brown on one side approximately two-to-three minutes. Turn and brown the other side.
- Turn down heat and simmer crab cakes another 5-8 minutes.
Nutrition Facts : Calories 174.2, Fat 8.2, SaturatedFat 1.3, Cholesterol 93.9, Sodium 423.8, Carbohydrate 5.6, Fiber 0.3, Sugar 0.8, Protein 18.6
RED LOBSTER'S 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.
Provided by RedLobsterRestauran
Categories Crab
Time 22m
Yield 8 cakes, 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 262.3, Fat 12.3, SaturatedFat 1.9, Cholesterol 140.9, Sodium 635.8, Carbohydrate 8.6, Fiber 0.5, Sugar 1.2, Protein 28
RED LOBSTER MARYLAND CRAB CAKES
From the Red Lobster restaurant website. These dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. I made these this evening and even my DH who doesn't care for seafood said it was a keeper recipe. I made them just as the recipe states but next time I might try a little more Old Bay Seasoning or pepper (or perhaps a dash of cayenne or red pepper flakes) to bring some more flavor to these wonderful crab cakes. Serve them a' la carte, in a sandwich or beside a salad. We used Sweet Chili Sauce drizzled on the plate for another layer of flavor -- the Asian type SWEET-chili sauce, not the tomato-based kind you find with ketchup or the hot type of Asian chili sauce -- which complemented these very well and came straight out of the bottle so no extra work. Some advice on breadcrumbs: I really recommend Panko breadcrumbs. They give these cakes a nice crunchy outside even though very few crumbs are used for breading. Luckily most major grocery stores now carry this product in the Asian product aisle. If you're lucky enough to have an Asian grocery store in your area go there not only to save money but also to take advantage of authentic, flaky, white breadcrumbs that can be use in numerous recipes! Please do NOT purchase Progresso Seasoned Panko breadcrumbs for this recipe. If Panko crumbs are not available to you, use plain (non-seasoned) breadcrumbs for this recipe.
Provided by Croft Girl
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs. Coat a spoon or dip a clean finger to taste and adjust seasoning if needed.
- 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 to seal and firm up the cakes. They should be about one-half inch thick and three inches round. Sprinkle any crumbs remaining on your work surface over the tops of the cakes, pressing them gently to stick. (You can make your cakes smaller for appetizer size but if you go thinner the cooking time may need to be adjusted).
- Refrigerate until ready to cook.
- In a sauté pan, melt 2 tablespoons of oil until hot over medium to medium-high. Gently slide in crab cakes 2 at a time (if your temperature is at medium-high reduce to medium).
- Brown on one side approximately 1-1/2 to 3 minutes. Turn and brown slightly on the other side. Turn down heat to medium-low and cook crab cakes another 5-8 minutes until golden brown.
- Remove cakes to a double thickness of paper towel to remove any excess oil, then serve.
- Note: 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.
- Tip: If you'll be serving them as a sandwich a bit of melted cheese and lettuce and/or tomato go well.
- Storing: These are best served fresh but you can refrigerate up to 2-3 days or freeze in a zip-lock freezer bag up to a month. Reheat in the oven at a medium temperature, or in a fry pan over medium heat (microwaving will heat it up faster but you'll forfeit the the crunch factor for speed).
Nutrition Facts : Calories 262, Fat 12.3, SaturatedFat 1.9, Cholesterol 140.9, Sodium 635.9, Carbohydrate 8.5, Fiber 0.4, Sugar 1.1, Protein 28
CRAB CAKES BALTIMORE-STYLE
This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.
Provided by Pierre Franey
Categories breakfast, easy, quick, appetizer, main course
Time 15m
Yield 12 crab cakes
Number Of Ingredients 15
Steps:
- In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
- Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
- Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
RED BAR CRAB CAKES
This recipe was given to us at the Red Bar in Grayton Beach, Florida. They make the best crab cakes I've ever tasted. They're served with a Lemon beurre blanc sauce drizzeled over them recipe not included... I still have to find a good one, but this is a start. The recipe was originally entitled "Olivier's Crab Cakes", but most patrons of the restaurant would not recognize them by that name.
Provided by Ian Magary
Categories Crab
Time 4h8m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- To bind the crabmeat, melt 6 tbsp of butter and cook the onions, peppers, and garlic until transparent.
- Add remaining butter till melted on low heat.
- Add flour. Mix well with butter and vegetables until it becomes a light roux.
- Add cream, mustard, basil, garlic powder and thyme. Leave on low heat, stirring frequently unitl very thick. Cool the sauce at room temperature.
- Take the crabmeat, mix the sauce with the bread crumbs until you get a dough. Make 3-ounce patties (make sure they're neither sticky nor dry). Refrigerate at least 3 hours.
- To cook, in 3 tbsp olive oil, sear the crab cakes, lightly dipped in flour and fry to a golden brown.
- Try a lemon beurre blanc or roasted peppers sauce for drizzling over the top.
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