Red Lobster Crab Cakes

As mentioned in a previous post August is the perfect time to take the family crabbing, but what do you do when you catch the crabs (remember to abide by your state’s size limitations, and please no prego females!)? Well you can eat them, I mean they ARE delicious, maybe you steam them up with some DIY Old Bay seasoning or makes some delicious crab cakes reminiscent of the ones found at Red Lobster? Well then, how about a great famous restaurant recipe for Red Lobster Crab Cakes?

Ingredients

1 lb -  lump crab meat (make sure you check for shells before preparing, and if crabbing isn’t your thing, you can get it from a grocery store, just make sure it’s real and not imitation)
½Tsp – minced garlic
1 Tbsp – minced onions
1Tbsp – diced celery
2Tbsp – mayonnaise
1  – egg
1 Tsp -  Dijon mustard
1Tbsp – DIY Old Bay Seasoning
¼ cup – bread crumbs
Salt and Pepper to taste
Olive Oil for sautéing

Cooking Instructions

To start, in a bowl combine all ingredients except for the crab and the bread crumbs. Mix the ingredients together and then carefully mix in the crab meat. Spread out the bread crumbs on the counter. Role crab mixture into a ball about 2 inches or so in diameter. Put the ball in the bread crumbs flattening it out into a patty about 1 inch thick by 3 inches in diameter. Refrigerate the crab cakes until you are ready to cook them.
To cook, in a skillet, heat about 2 tbsp of olive oil, brown the crab cake on each side for about 2-3 minutes, then reduce heat to low and cook for an additional 8 minutes.

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