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    Red Lobster Maryland Crab Cakes


    Source of Recipe


    Marla
    Red Lobster Maryland Crab Cakes

    Dense yet flaky, firm yet delicate, Maryland crab cakes are a
    seaside staple. Serve them a' la carte, in a sandwich or beside a
    salad.

    Serves 4

    Ingredients:

    1/2 tsp. garlic minced
    1 tbsp. onion minced
    1 tbsp. celery diced
    2 tbsp. mayonnaise
    1 whole egg
    1/8 tsp. salt
    1/8 tsp. black pepper
    1 tsp. Dijon mustard
    1 tsp. Old Bay Seasoning
    1/4 cup bread crumbs
    1 pound lump crab meat
    2 tbsp. oil for sauteing

    Maryland Crab Cakes Preparation:

    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 saute pan, melt 2 tbsp. 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.

 

 

 


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