Red Lobsters Maryland Style Crab Cakes Recipes

MARYLAND CRAB CAKES I

Steps:

• Pick the crab meat to remove any remaining pieces of shell.
• Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
• Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.

MARYLAND CRAB CAKES II

Steps:

• Preheat oven broiler.
• Mix together crabmeat, bread crumbs, parsley, salt and pepper.
• Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
• Broil for 10 to 15 minutes, until lightly brown.

RED LOBSTER'S MARYLAND STYLE CRAB CAKES

Steps:

• 1.In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
• 2.Using gloved hands, gently mix in crab meat, then add bread crumbs.
• 3.Spread a thin layer of plain bread crumbs on your work surface.
• 4.Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
• 5.Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
• 6.In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time.
• 7.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.
• Chef's Tip:.
• 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.

RED LOBSTER'S MARYLAND CRAB CAKES

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.