30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Red Lobster Crab Cakes
An enhanced version of the classic crab cakes, featuring a more flavorful crab mixture and a homemade lemon-dill aioli for dipping. This recipe uses slightly better ingredients and adds a touch of sophistication.
Total Time
75
Yield
6
Calories
500 cal
Difficulty
Medium
Cuisine
American
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What You'll Need
Equipment:
Large bowl, Small bowl, Shallow dish, Large skillet, Spatula, Paper towels •
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Instructions
First, prepare the Lemon-Dill Aioli: In a small bowl, combine all Lemon-Dill Aioli ingredients and mix well. Refrigerate until ready to serve.
In a large bowl, gently combine all Crab Mixture ingredients. Be careful not to overmix.
Form the crab mixture into 6 equal-sized patties, about 3/4 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 Clarified Butter in a large skillet over medium heat.
Carefully place the crab cakes in the hot butter, ensuring not to overcrowd the pan. Fry for 4-5 minutes per side, or until golden brown and heated through.
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately with the Lemon-Dill Aioli.
