30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Red Lobster Crab Cakes
A refined take on Red Lobster's crab cakes, utilizing premium jumbo lump crab meat, a saffron-infused aioli, and a garnish of delicate microgreens. This recipe focuses on showcasing the natural sweetness of the crab and creating a visually stunning presentation.
Total Time
90
Yield
4
Calories
600 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Large bowl, Small bowl, Shallow dish, Large skillet, Spatula, Paper towels, Thermometer •
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Instructions
First, prepare the Saffron Aioli: In a small bowl, combine all Saffron Aioli ingredients and mix well. Refrigerate until ready to serve.
In a large bowl, gently combine all Crab Mixture ingredients, including the bloomed saffron and its water. Be extremely careful not to break up the jumbo lump crab meat.
Form the crab mixture into 4 large patties, about 1 inch thick.
Place the Panko Bread Crumbs in a shallow dish. Gently coat each crab cake patty with the bread crumbs, pressing lightly to adhere.
Heat the Ghee in a large skillet over medium-low heat. This lower temperature helps prevent burning and ensures even cooking.
Carefully place the crab cakes in the hot ghee, ensuring not to overcrowd the pan. Fry for 5-6 minutes per side, or until golden brown and heated through. The internal temperature should reach 145°F (63°C).
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess ghee. Serve immediately, garnished with Microgreens and accompanied by the Saffron Aioli.
