1/1 Photo of Red Lobster's Maryland Style Crab Cakes
Straight from the Red Lobster site (not a clone or copy cat)... 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.
My Private Note
Units: US | Metric
- 11.In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
- 22.Using gloved hands, gently mix in crab meat, then add bread crumbs.
- 33.Spread a thin layer of plain bread crumbs on your work surface.
- 44.Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
- 55.Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
- 66.In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time.
- 77.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.
- 8Chef's Tip:.
- 9While 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.
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Nutritional Facts for Red Lobster's Maryland Style Crab Cakes
Serving Size: 1 (152 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 281.9
- Calories from Fat 130
- Total Fat 14.4 g
- Saturated Fat 2.0 g
- Cholesterol 134.4 mg
- Sodium 1292.0 mg
- Total Carbohydrate 7.9 g
- Dietary Fiber 2.2 g
- Sugars 1.3 g
- Protein 29.9 g
The following items or measurements are not included:
Old Bay Seasoning