Red Lobster Crab Cakes Recipe
Crab cakes are such a classic seafood dish, and when it comes to replicating the flavors of Red Lobster, I've got this one down to a T!The first thing I'll say is to let the crab mixture chill in the fridge to help the cakes hold together when cooking. You'll be thankful you did.While the original recipe uses specific seasonings, don't hesitate to put your twist by adding a hint of Dijon mustard for extra tang. One of my lil' secrets!
Ingredients
- 1 lb Lump Crab Meat
- 2 tbsp Greek Yogurt
- 2 tbsp Mayonnaise
- 1 tbsp Garlic minced
- 1 Egg
- 1 tbsp Worcestershire Sauce
- 1 tsp Hot Sauce
- 1 tsp Dijon Mustard
- ⅓ tsp Ground Ginger
- ⅓ tsp Sweet Paprika
- ⅓ tsp Bay Seasoning
- ⅛ tsp Onion Powder
- ⅛ tsp Sea Salt
- ⅛ tsp Ground Black Pepper
- 1 cup Bread Crumbs
- 2 tbsp Canola Oil
Instructions
- Mix the crab meat, Greek yogurt, mayo, garlic, and egg in a large bowl.
- Combine them well to create a smooth texture.
- Add Worcestershire sauce, hot sauce, Dijon mustard, and all the spices.
- Stir until evenly mixed.
- Gently fold in bread crumbs to the crab mixture.
- Form the mix into balls about two inches in diameter.
- Flatten the balls gently, forming cakes about a half inch thick.
- Refrigerate the cakes for at least 30 minutes.
- Heat canola oil in a sauté pan over medium heat.
- Slide in the crab cakes and cook two at a time, browning each side thoroughly.
Liked This Recipe?Check Out All The Others We Have ➜