Best Red Lobsters Cheddar Bay Crab Bake Recipes

RED LOBSTER CRAB CAKES

Steps:

• In a large bowl combine all ingredients, except crab meat and bread crumbs.
• Using gloved hands, gently mix in crab meat, then add bread crumbs.
• Spread a thin layer of plain bread crumbs on your work surface.
• Form crab mixture into equal balls, approximately two inches in diameter.
• Place on crumbs, gently flatten the balls of crab mixture & round the edges. Form the cakes about one-half inch thick & three inches round.
• Refrigerate.
• In a sauté pan heat 2 tablespoons of oil.
• Gently slide in two crab cakes at a time.
• Brown on one side approximately two-to-three minutes. Turn and brown the other side.
• Turn down heat and simmer crab cakes another 5-8 minutes.

RED LOBSTER'S CHEDDAR BAY CRAB BAKE

Steps:

• Preheat oven to 450 degrees.
• Combine baking mix, 1 cup of the cheddar cheese, milk, and 1 half of the melted butter in a medium bowl.
• Mix by hand until well-combined.
• Pat out the dough into circle approximately 8 inches in diameter, with a slight lip around the edge, like a pizza crust.
• Sprinkle the parsley over the top of the dough.
• Be sure the dried parsley flakes are crushed fine. You can easily crush the flakes in a small bowl with your thumb and forefinger.
• Sprinkle the crab over the top of the dough.
• Sprinkle the remaining cheese over the crab.
• Don't go all of the way to the edge of the dough -- leave a margin of a half-inch or so around the edge.
• Bake for 14 to 16 minutes or until the cheese on top begins to slightly brown.
• Combine the remaining butter with the garlic powder and brush it over the top of the bake as soon as it comes out of the oven.
• Slice it like a pizza into 8 pieces and serve hot.

RED LOBSTER'S MARYLAND STYLE CRAB CAKES

Steps:

• 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.