Red Lobster copycat Crab Cakes

 Crab Cakes

1/2 teaspoon garlic, minced
1 tablespoon onion, minced
1 tablespoon celery, diced
2 tablespoons mayonnaise
1 whole egg
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup breadcrumbs
1 lb lump crabmeat
2 tablespoons oil, for sauting

Directions:

1 In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
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. Form cakes about one-half inch thick and three inches round. Refrigerate.
6 In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time.
7 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.
Chef's Tip:.

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.