COPYCAT RED LOBSTER CRAB CAKES

COPYCAT RED LOBSTER CRAB CAKES


1 lb. lump crab meat (check for shells)
½ tsp. minced garlic
1 Tbsp. minced onion
1 Tbsp. diced celery
2 Tbsp. mayonnaise
1 egg
1 tsp. Dijon mustard
1 tsp. Old Bay Seasoning
¼ cup bread crumbs
Salt and pepper to taste
Olive oil for sautéing


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 crabmeat. Spread out the breadcrumbs on the counter. Roll crab mixture into a ball about 2-inches or so in diameter. Put the ball in the breadcrumbs flatten 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 cakes on each side for about 2-3 minutes, then reduce heat to low and cook for an additional 8 minutes.