Savory Lump Crab Cakes
Indulge in the deliciousness of these Savory Lump Crab Cakes, inspired by the famous Red Lobster recipe. Perfectly seasoned and made with tender lump crabmeat, these cakes are a wonderful addition to any lunch or snack. The combination of garlic, onion, and Old Bay Seasoning creates a fantastic flavor profile that will leave your taste buds delighted. Serve these cakes with a zesty remoulade or your favorite dipping sauce for an elevated experience. Ideal for gatherings, these crowd-pleasers are sure to impress friends and family alike!
8
Servings
N/A
Calories
12
Ingredients
Ingredients
garlic
1/2 teaspoon (minced)
onion
1 tablespoon (minced)
celery
1 tablespoon (diced)
mayonnaise
2 tablespoons (none)
egg
1 (beaten)
salt
1/8 teaspoon (none)
pepper
1/8 teaspoon (none)
Dijon mustard
1 teaspoon (none)
Old Bay Seasoning
1 teaspoon (none)
breadcrumbs
1/4 cup (plain, for mixing)
lump crabmeat
1 lb (picked over for shells)
oil
2 tablespoons (for sautéing)
Instructions
1
In a large mixing bowl, combine minced garlic, onion, celery, mayonnaise, beaten egg, salt, pepper, Dijon mustard, and Old Bay Seasoning. Mix well until homogenous.
2
Gently fold in the lump crabmeat, being careful not to break up the lumps. Gradually add breadcrumbs until the mixture holds together but is not overly dense.
3
On a clean work surface, spread a thin layer of plain breadcrumbs. Scoop out portions of the crab mixture and shape them into balls about two inches in diameter.
4
Place the shaped crab balls on the breadcrumbs, gently pressing them down to form cakes approximately half an inch thick and around three inches wide. Ensure the edges are rounded.
5
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them set.
6
In a large sauté pan, heat the oil over medium heat. Once hot, add the crab cakes in batches, making sure not to overcrowd the pan.
7
Cook the first side for 2-3 minutes or until golden brown, then carefully flip and brown the other side for an additional 2-3 minutes.
8
Lower the heat and allow the crab cakes to simmer for another 5-8 minutes to ensure they are cooked through.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Lump Crab Cakes?
Savory Lump Crab Cakes are delicious seafood cakes made with tender lump crabmeat, seasoned with Old Bay and Dijon mustard.
What is the inspiration for this crab cake recipe?
This recipe is inspired by the famous crab cakes served at Red Lobster.
What type of crab meat is best for this recipe?
Lump crabmeat is recommended for its tender texture and large pieces.
How much lump crabmeat is required?
The recipe calls for 1 lb of lump crabmeat, picked over for shells.
What seasonings give these crab cakes their flavor?
The flavor profile is created using garlic, onion, celery, salt, pepper, Dijon mustard, and Old Bay Seasoning.
How much Old Bay Seasoning should I use?
You should use 1 teaspoon of Old Bay Seasoning.
What is the purpose of the egg in this recipe?
One beaten egg is used as a binder to help the crab cake mixture hold together.
How much mayonnaise is included?
The recipe uses 2 tablespoons of mayonnaise.
What kind of mustard is used in Savory Lump Crab Cakes?
One teaspoon of Dijon mustard is used for a tangy flavor.
How many breadcrumbs are needed for the mixture?
You will need 1/4 cup of plain breadcrumbs for the internal mixture.
How should the garlic and onion be prepared?
The garlic should be minced (1/2 teaspoon) and the onion should be minced (1 tablespoon).
How should the celery be prepared?
The celery should be diced into small pieces (1 tablespoon).
What is the first step in making the crab cakes?
The first step is to combine the garlic, onion, celery, mayo, egg, seasonings, and mustard in a large bowl.
How do I incorporate the crabmeat without breaking it?
Gently fold in the lump crabmeat to ensure the large lumps remain intact.
How do I shape the crab cakes?
Shape the mixture into two-inch balls, then press them down on breadcrumbs to form cakes half an inch thick.
What are the ideal dimensions for each crab cake?
Each cake should be approximately 1/2 inch thick and about 3 inches wide with rounded edges.
Do the crab cakes need to be refrigerated before cooking?
Yes, they should be covered and refrigerated for at least 30 minutes to help them set.
How much oil is needed for frying?
Use 2 tablespoons of oil in a large sauté pan.
What temperature should I use to cook the crab cakes?
Start by heating the oil over medium heat to brown the cakes.
How long do I cook each side of the crab cake?
Cook each side for 2-3 minutes or until they reach a golden brown color.
Is there a final cooking step after browning?
Yes, lower the heat and allow the cakes to simmer for another 5-8 minutes to ensure they are cooked through.
How many servings does this recipe yield?
This recipe makes 8 servings.
What are some suggested serving options?
Serve them with a zesty remoulade or your favorite dipping sauce.
Is this recipe suitable for lunch?
Yes, it is categorized under Lunch/Snacks and makes an excellent midday meal.
Can these be served as appetizers?
Absolutely, they are perfect for gatherings and are tagged as an appetizer.
How many ingredients are in this recipe?
There are a total of 12 ingredients including the oil for sautéing.
What is the total time for the chilling process?
The crab cakes should be refrigerated for a minimum of 30 minutes.
What kind of breadcrumbs are used for the coating?
Plain breadcrumbs are spread on the work surface to coat the cakes during shaping.
Are these crab cakes spicy?
They have a savory kick from the Old Bay Seasoning but are generally considered mild and flavorful.
What is the key to a good crab cake texture?
The key is to not over-mix and to gradually add breadcrumbs so the mixture isn't overly dense.