Copycat Red Lobster Crab Cakes

Copycat Red Lobster Crab Cakes


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Who can resist tender crab meat coated in crispy bread crumbs mixed with select herbs and spices? Learn how you can recreate this former Red Lobster delicacy at home.

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Time needed

1 hour preparation + 20-30 min cooking

Serving Size / Yield

12-15 crab cakes


  • 2 Tbs. Nonfat Plain Greek Yogurt
  • 1 Tbs. Minced Garlic
  • 1 Egg
  • 1 tsp. Prepared Mustard
  • 1/3 tsp. Ground Ginger
  • 1/3 tsp. Sweet Paprika
  • 1/3 tsp. Bay Leaves, finely chopped
  • 1/8 tsp. Onion Powder
  • 1/8 tsp. Sea Salt
  • 1/8 tsp. Ground Black Pepper
  • 1 lb. Lump Crab Meat
  • 1/4 C. Plain Bread Crumbs, plus additional to coat
  • 2 Tbs. Canola Oil

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In a large mixing bowl, stir together the Greek yogurt, garlic, egg, mustard, ginger, paprika, bay leaves, onion powder, salt, and pepper until well-mixed. Stir in the crab meat, then 1/4 cup of bread crumbs. Pour plain bread crumbs into a large bowl. Scoop up 2-3 tablespoons of crab meat at a time. Flatten the crab meat out into a cake, then dredge through the bread crumbs until fully coated. Refrigerate crab cakes for 30 minutes to set. Warm up the canola oil in a large skillet over medium heat. Working in batches of 4-6 crab cakes at a time, add crab cakes to skillet and cook over medium heat for about 5 minutes, flipping halfway through the cooking time once one side of the cake turns golden brown. When both sides have been browned, reduce heat to low and continue cooking crab cakes for 5 more minutes until warmed through.

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