1 lb lump crab meat (make sure you check for shells before preparing)
1/2 teaspoon minced garlic
1 tablespoon minced onions
1 tablespoon diced celery
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup bread crumbs
Salt and Pepper to taste
Olive Oil for sauteing
To start, in a bowl combine all ingredients except for the crab andthe bread crumbs. Mix the ingredients together and then carefullymix in the crab meat.
Spread out the bread crumbs on the counter. Role crab mixture intoa ball about 2 inches or so in diameter. Put the ball in the breadcrumbs flattening it out into a patty about 1 inch thick by 3inches in diameter. Refrigerate the crab cakes until you are readyto cook them.
To cook, in a skillet, heat about 2 tbsp of olive oil, brown thecrab cake on each side for about 2-3 minutes, then reduce heat tolow and cook for an additional 8 minutes.
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