Red Lobster Maryland Crab Cakes Recipe

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Red Lobster Maryland Crab Cakes
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Ingredients
12
Count
Nutrition
276
Calories
Total time
20
Minutes
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Ingredients:

  • 1 tbsp shallot, minced (if you dont' have shallots use the white part of green onions, if that's not available any onions wi)
  • 2 tbsp mayonnaise
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp old bay seasoning (or more to taste. if your crab doesn'tsp have a lot of salt go for more rather than less.)
  • 1/4 cup breadcrumbs (panko crumbs are preferred ( see description)
  • 1 lb lump crabmeat (fresh picked is preferred. i used dungeness since it's local and very flavorful)

Directions:

  1. In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs. Coat a spoon or dip a clean finger to taste and adjust seasoning if needed.
  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 to seal and firm up the cakes. They should be about one-half inch thick and three inches round. Sprinkle any crumbs remaining on your work surface over the tops of the cakes, pressing them gently to stick. (You can make your cakes smaller for appetizer size but if you go thinner the cooking time may need to be adjusted).
  6. Refrigerate until ready to cook.
  7. In a sauté pan, melt 2 tablespoons of oil until hot over medium to medium-high. Gently slide in crab cakes 2 at a time (if your temperature is at medium-high reduce to medium).
  8. Brown on one side approximately 1-1/2 to 3 minutes. Turn and brown slightly on the other side. Turn down heat to medium-low and cook crab cakes another 5-8 minutes until golden brown.
  9. Remove cakes to a double thickness of paper towel to remove any excess oil, then serve.
  10. Note: 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.
  11. Tip: If you'll be serving them as a sandwich a bit of melted cheese and lettuce and/or tomato go well.
  12. Storing: These are best served fresh but you can refrigerate up to 2-3 days or freeze in a zip-lock freezer bag up to a month. Reheat in the oven at a medium temperature, or in a fry pan over medium heat (microwaving will heat it up faster but you'll forfeit the the crunch factor for speed).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 276.14 Kcal (1156 kJ)
Calories from fat 150.23 Kcal
% Daily Value*
Total Fat 16.69g 26%
Cholesterol 43.82mg 15%
Sodium 179.21mg 7%
Potassium 34.72mg 1%
Total Carbs 4.79g 2%
Sugars 0.69g 3%
Dietary Fiber 0.36g 1%
Protein 24.65g 49%
Vitamin C 0.5mg 1%
Iron 0.5mg 3%
Calcium 16.4mg 2%
Amount Per 100 g
Calories 173.39 Kcal (726 kJ)
Calories from fat 94.33 Kcal
% Daily Value*
Total Fat 10.48g 26%
Cholesterol 27.51mg 15%
Sodium 112.53mg 7%
Potassium 21.8mg 1%
Total Carbs 3.01g 2%
Sugars 0.43g 3%
Dietary Fiber 0.23g 1%
Protein 15.48g 49%
Vitamin C 0.3mg 1%
Iron 0.3mg 3%
Calcium 10.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.8
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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