30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Red Lobster Crab Cakes
This version utilizes high-quality ingredients and a more refined technique to create a truly exceptional crab cake experience. It features jumbo lump crab, a delicate béchamel base, and a sophisticated remoulade.
Total Time
90
Yield
6
Calories
600 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Large skillet, Medium bowl, Small bowl, Saucepan, Whisk, Spatula •
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Instructions
Prepare the Béchamel Sauce: Melt Butter in a saucepan over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux. Gradually whisk in Milk until smooth. Bring to a simmer, reduce heat, and cook for 5-7 minutes, stirring constantly, until thickened. Season with Nutmeg.
In a medium bowl, gently combine all ingredients from the Crab Cakes group, including the prepared Béchamel sauce. Be extremely careful not to overmix.
Form the crab mixture into 6 equal-sized patties.
Heat Grapeseed oil in a large skillet over medium-high heat.
Carefully place the crab cakes in the hot oil and cook for 5-6 minutes per side, or until golden brown and heated through.
While the crab cakes are cooking, prepare the Remoulade Sauce by combining all ingredients in a small bowl and mixing well.
Serve the crab cakes immediately with the Remoulade Sauce.
