Red Lobster Crab Cakes
Prep time: 15 minutes Cook time: 12 minutes Servings: 4 crab cakes
Red Lobster’s crab cakes hit the sweet spot between being loaded with actual crab meat and having enough binder to hold together. They’re golden and crispy on the outside, tender and crab-forward on the inside, with Old Bay seasoning and a touch of Dijon mustard adding depth without overwhelming the delicate crab flavor.
The most important rule for great crab cakes: don’t overwork the mixture. You want visible lumps of crab in every bite, not a smooth, processed-looking patty. The binder should be the minority ingredient — just enough to hold everything together.
Crab Cake Commandments
- Buy lump crab meat. Claw meat is cheaper but falls apart into shreds. Lump or jumbo lump crab gives you those beautiful, identifiable pieces of crab in every bite. It’s worth the extra cost.
- Fold, don’t stir. Stirring breaks the crab lumps into strings. Use a gentle folding motion with a spatula to combine without destroying the texture.
- Chill before cooking. If the patties feel loose, 30 minutes in the fridge firms up the binder and makes them easier to flip without falling apart.
Seafood Restaurant Savings
Crab cakes at Red Lobster cost $14-18 for two. Lump crab meat costs about $12-15 per pound at the grocery store, and this recipe makes four crab cakes. That’s about $4-5 per cake versus $7-9 at the restaurant — comparable cost but fresher and made to your specifications.
