Red Lobster Sesame Ginger-Seared Grouper with Asian Vegetables

Ingredients:
4 eight- to ten-ounce pieces of fresh grouper fillets, skinless
1/2 cup canola oil
Chef Paul Prudhomme's Blackened Redfish Magic
2 tbsp. green onions, chopped
4 seven-ounce portions cooked Asian soba noodles (linguini can be substituted)
2 ounces red bell pepper, cut into thin strips
4 ounces broccoli florets, slightly blanched and chilled
4 ounces snow peas, slightly blanched and chilled
8 ounces button mushrooms, sliced
24 ounces sesame ginger sauce (There are many commercial sauces, dressings and marinades with this flavor profile. Pick your favorite.)

Preparing Asian Vegetables:
Mix the raw bell peppers and mushrooms with the blanched broccoli and snow peas. Season lightly with salt and pepper.
   
Set aside. These will be sautéed just enough to heat when serving.

Preparing Noodles:
Heat water in a medium saucepan. This will be used to reheat cooked noodles before serving.

Preparing Sesame-Ginger Sauce:
Heat sauce over low heat.

Seared Grouper:
Lightly brush both sides of the grouper with oil and lightly season with Chef Paul Prudhomme's Blackened Redfish Magic.
   
Pre-heat a non-stick sauté pan on medium to medium-high heat. Place one tbsp. of oil into the pan.
   
Sear the seasoned fillets for 3-4 minutes. Turn fish over and sear an additional 4-5 minutes or until your fresh fish preference is
reached. (For thicker fillets, it may be necessary to finish the fish in a 350-degree oven.)

When serving, place about seven ounces of reheated noodles into a large pasta bowl. Sprinkle a quarter of the sautéed vegetables
evenly over the noodles. Place the seared fish over the vegetables and noodles. Pour four to six ounces of sesame-ginger sauce over
the fish, vegetables and noodles (amount depends on the strength of flavor desired). Garnish with chopped green onions.

Serves: 4 person.

Source: Red Lobster

Red Lobster Asian Garlic Grilled Salmon

Main ingredients:
1/2 Cup Sweet Chili Sauce
2 Tbsp Fig preserves
1 Tbsp Soy sauce
1 tsp garlic, chopped fine
1 tsp ginger, peeled & chopped fine
1/4 tsp Cajun seasoning

Fish ingredients:
4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray

Procedures:
Place all sauce ingredients in a microwave safe bowl, stir well. Cover the bowl with a damp paper towel and microwave on full power for one minute, stir well.

Preheat the grill or broiler. Spray fish with nonstick cooking spray and season with salt and pepper. Cook fish 3-5 minutes on each side or until the fish flakes easily.

Brush the hot fish with the sauce and serve immediately.

Serves: 4 person

Source: Red Lobster

Red Lobster Grilled Rock Lobster

Ingredients:
1 tsp. salt
1 tsp. paprika
1/8 tsp. white pepper
1/8 tsp. garlic powder
1/2 cup olive oil
1 tbsp. lemon juice
2 ten-ounce rock lobster tails, thawed

Procedures:
Split rock tails lengthwise with a large knife.

Mix seasoning with oil and lemon juice.

Brush meat side of tail with marinade.

Pre-heat grill and place rock tails meat side down and grill five to six minutes until well scored.

Turn over lobster and cook another six minutes, brushing often with remaining marinade.

Lobster is done when it is opaque and firm to the touch.

Serves: 2 person

Source: Red Lobster

Red Lobster Shrimp Gumbo

Ingredients:
1-1/2 cups melted butter
1-1/2 cups all-purpose flour
2 cups chopped onions, cut into 3/8" pieces
1 cup chopped green peppers, cut into 3/8" pieces
1 cup chopped celery, cut into 3/8" pieces
1 lb. Andouille sausage, cut into 1/2" pieces
1/2 lb. Tasso smoked meat, cut into 1/2" pieces
1 tbsp. paprika
3 tbsp. "Emeril's Bayou Blast" seasoning
2 tsp. gumbo file, ground
1 tsp. ground Ancho pepper (optional for extra heat)
10 cups cold chicken stock or broth
2 tbsp. brown sugar
2 bay leaves
1/2 lb. shrimp, cleaned and peeled with tails removed
Salt and Pepper to taste

Procedures:
Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).

Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).

Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.

Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.

Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.

Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.

Serves 10-12

Source: Red Lobster

Red Lobster Spicy Pineapple Glazed Salmon

Ingredients:

1/2 cup sweet chili sauce
1 each 8 oz can crushed pineapple in pineapple juice
1/2-1 tsp cajun seasoning

Fish Ingredients:

4 each 5-6 oz salmon fillets
Salt and pepper, to taste
Nonstick cooking spray

Procedures:
Preheat the oven to 400 degrees and place the salmon in a 9x13 baking dish sprayed with nonstick cooking spray. Season the salmon with salt and pepper.

In a small bowl, combine all the glaze ingredients and mix well. Generously top each piece of salmon with a scoop of the spicy pineapple glaze.

Bake the salmon for 15-20 minutes or until the fish flakes easily with a fork.

Serves: 4 person

Source: Red Lobster

Red Lobster Batter Fried Shrimp

Ingredients:
1 1/2 pounds shrimp, peeled and deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 tsp. seasoned salt
1/4 tsp. salt
Oil for deep frying

Procedures:
Preheat oil to 350 degrees F.

Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
   
Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.

Remove with slotted spoon; drain on paper towel.

Serves: 6 person

Source: Red Lobster

Red Lobster Country-Fried Flounder

Ingredients:
2 pounds flounder fillets, fresh
1 cup cornmeal
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. ground black pepper
Buttermilk

Procedures:
Skin fillets and cut them into serving size portions.

Combine cornmeal with seasonings. Dip fish in buttermilk and then roll in the cornmeal mixture.

Place flounder in an iron skillet that has been preheated with about 1/8 inch of oil.

Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.

Serves: 6 person

Source: Red Lobster

Red Lobster Sun-Dried Tomato Tilapia in a Bag

Ingredients:
8 Sheets of parchment paper
8 cups fresh Spinach, washed and dried
Nonstick Cooking Spray fat-free
1 cup Carrots, shredded or matchstick cut
1 Red Pepper, cut into thin strips
8 Tbsp Sun-dried Tomato Vinaigrette Salad Dressing, fat-free
All-purpose Salt Free Seasoning, to taste
4 Tbsp Sun-dried Tomatoes, chopped
4 each 8-10 oz pieces of Tilapia, skin off

Procedures:

Preheat oven to 400 degrees.

Layering the bag:
Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.

Place 1/4 Spinach in the center of each of 4 of the parchment paper pieces; add 1/4 of the Carrots and 1/4 of the Red Pepper slices to each stack.

Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette.

Place one piece of Tilapia on top of the Spinach and Vegetable mixture. Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette.

Sealing the bag:
Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.

Crimp the two sheets of parchment paper like a pie crust until the bottom and the top are completely sealed.

Cooking:
Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees.

Place the bag onto a plate and slice the parchment open at the table to enjoy.

Serves: 4 person

Source: Red Lobster

Red Lobster Fresh Tuna Club

Ingredients:
24 oz (4- 6 oz portions) fresh tuna
1 tsp sea salt
black pepper to taste
12 slices sourdough bread
1/4 cup softened butter
1/4 cup grated parmesan cheese
2 each sliced vine ripened tomatoes
2 tsp pure olive oil or canola oil
2 cups arugula
2 tbsp (approx) extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp Basil mayonnaise (recipe follows)

Procedures:
Season tuna with salt and pepper.

Brush bread with softened butter and sprinkle with Parmesan cheese.

Toast bread in oven under broiler, remove and hold warm.

Heat pure olive oil in non stick skillet over medium high heat.

Place tuna in pan and sear approx. 2-3 minutes on each side. This should produce a Medium Rare piece of tuna, simply increase cooking time for a different doneness.

Remove tuna from pan.

Assemble sandwich in the following manner:

1. One slice of bread
2. Top with arugula, two slices of tomato, and drizzle with small amount of Extra virgin olive oil and balsamic vinegar
3. Top with another slice of bread
4. Brush with basil mayonnaise
5. Top with two slices of tomato and piece of tuna
6. Top with remaining slice of bread

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Basil Mayonnaise:

1 cup mayonnaise
1/4 cup sour cream
1 tbsp pesto
Sea or kosher salt to taste

Combine all ingredients in bowl and mix well

Season to taste with salt

Store refrigerated


Serves: 4 person

Source: Red Lobster

Red Lobster Broiled Dill Salmon

Ingredients:
1/2 cup melted butter or olive oil
2 tsp. lemon juice
1 tsp. salt
1 tbsp. fresh dill chopped
1/8 tsp. red pepper
4 salmon steaks, cut 1 inch thick (about 2 pounds)

Procedures:
Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine.
 
Preheat broiler.
 
Place salmon steaks on lightly greased pan and brush with half of seasoned butter.
 
Broil, 5 inches from source of heat, 5 to 10 minutes.
 
Turn heat to 400°F, close oven and bake an additional 5 - 8 minutes.
 
Brush with remaining butter blend. Serve.

Serves: 4 person

Source: Red Lobster

Red Lobster Grilled Salmon with Vinaigrette & Asparagus

Main Ingredients:
4 eight- to ten-ounce pieces of fresh salmon fillets, skinless
1/2 cup canola oil
McCormick's Season All
1 lb. fresh asparagus spears, medium size
Sun-dried tomato basil vinaigrette (recipe below)
4 portions of your favorite savory rice recipe 
(Red Lobster suggests a wild/white rice blend)

Grilled Salmon:

Lightly brush both sides of fillets with oil and season with McCormick's Season All.

Pre-heat grill to medium-high heat and grill fish for 4-5 minutes until well marked.

Turn fish over and continue grilling another 5-6 minutes or until your fresh fish preference is reached.

Grilled Asparagus:

Measuring from the tip, cut stems off about 5 inches down. Discard stems.

Toss asparagus in 3 tbsp. oil; add salt and pepper to taste.

Grill asparagus for about 1 minute, then roll and grill another minute or until tender.

Serving Procedures:

Place a heaping portion of rice on the center on a large dinner plate. Place fish leaning on half of the rice. Place asparagus next to fish and rice. Pick two pieces of asparagus and criss-cross over fish. Spoon two ounces of warm vinaigrette over fish. Serve with a lemon wedge.

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Sun-Dried Tomato Basil Vinaigrette: (Yield: 8 ounces)

6 ounces canola oil
2 ounces red wine vinegar
2 ounces sun-dried tomatoes in oil, finely chopped
1/2 cup chopped fresh basil
2 tbsp. red onion, diced
1 tsp. fresh garlic, minced
Salt and pepper to taste

In a large bowl, mix canola oil, red wine vinegar, sun-dried tomatoes, fresh basil, red onions and garlic.

Using a wire whip, mix ingredients until incorporated.

Whip in salt and pepper to taste and warm slightly.

Makes 4 Servings

Red Lobster Peppercorn Crusted Salmon With Wasabi Soy Drizzle

Ingredients:
24 oz (4 each 6oz portions) fresh salmon
1/4 cup cracked black pepper
2 tsp sea or kosher salt
2 tbsp pure olive oil or canola oil
2 cups prepared wild rice
4 portions cleaned asparagus spears (fresh)
2 tbsp wasabi soy drizzle (recipe below)

Procedures:
Prepare your favorite version or variety of wild rice, and hold warm for service.

Add oil to heavy bottom pan over medium high heat.

Dust top of salmon with a mix of the peppercorns and salt.

Place salmon, pepper side down in hot oil. Cook approximately 2 minutes then flip to other side.

Cook salmon another 3 minutes.

Place asparagus in pan with salmon, and allow both to cook another 3-4 minutes depending on thickness of salmon.

Place rice on plate, top with asparagus, then salmon.

Drizzle with wasabi soy.

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Wasabi Soy:

1 cup low sodium soy sauce
1 tsp reconstituted wasabi powder or wasabi paste
1 tbsp dry sherry (optional)
1 tbsp sugar
1 tsp corn starch
1 tsp water

Combine sugar and salt.

Add 1/2 of mixture to food processor.

Add dried pineapple, and begin to blend. It may be necessary to start and stop processor so pineapple can mix well.

Add remainder of sugar and salt mixture, and continue to blend until desired consistency.

Store in cool, dry place

Serves 4

Red Lobster Lobster Bisque

Ingredients:
6 cups Water
2 cups Dry white wine
2 cups Fish stock
2 each 1 1/4 to 1 1/2 lbs. live lobster
1/2 cup Melted butter, salted
1 cup Onions, finely diced
1/2 cup Carrots, finely diced
1/2 cup Celery, finely diced
1 tsp. Garlic, minced
1/2 cup All-purpose flour
1/4 cup Cognac (or Brandy)
1 1/2 cups Tomatoes, seeded and diced (fresh or canned)
1 tsp. Paprika
1/2 tsp. Thyme
1/4 tsp. Ground red pepper
1 cup Heavy cream

Procedures:
Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.

Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.

Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into 1/2-inch cubes. Store the lobster
meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.

Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.

Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.

Once the butter is heated up, add the onions, carrots, celery and garlic. Saute for 3 to 4 minutes.

Add the cognac (or brandy) and cook until the alcohol has evaporated.

Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.

Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes
under medium low heat, stirring frequently so not to burn.

Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.

Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.

Serves 4

Red Lobster Rock Shrimp Creole

Ingredients:
2 pounds rock shrimp, peeled and deveined
1/4 cup butter
1/2 cup green bell pepper, diced to one-half inch
1/2 cup onion, diced to one-quarter inch
1/4 cup celery, chopped fine
1 clove of garlic, minced
2 tbsp. flour, all purpose
1 can 14.5-ounce whole peeled tomatoes, roughly cut
1 tsp. sugar
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
3-4 cups cooked rice

Procedures:
Rinse shrimp briefly and remove any large veins that are visible.

In a small sauce pan, melt 2 tbsp. of butter over medium heat.

Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.

Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm. In a large skillet, melt two tbsp. of butter, and over medium-high heat, cook bell pepper, onion, celery, and garlic until soft, but with a little bit of a crunch.

Add shrimp and cook until no longer transparent (three minutes).

Add tomato mixture, bring to a boil, cover and let simmer for five minutes.

Serve over hot rice (white or wild mixture).

Serves 6-8

Red Lobster Lemon Basil Snapper

Ingredients:

4 each 5-6 oz. skinned salmon fillet
24 each 26-30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10-15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce (choose your favorite brand, but make sure it is sweet)

Note: Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce

Procedures:

Brush both sides of salmon with olive oil and season with salt and pepper.

After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.

Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.

On a medium heated grill, place the salmon flesh side down. Grill approximately 6-7 minutes per side or until the fish reaches 150 degrees.

Grill shrimp approximately 3-4 minutes per side or until 150 degrees.

Grill pineapple for 2-3 minutes per side or until there is good carmelization.

Brush all items generously with the sweet chili sauce.

To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.

Serves 6

Red Lobster Parmesan Crusted Tilapia

Ingredients:
* 4 ea 5-6 oz Tilapia Fillets
* Non-stick Cooking Spray
* 1/2 lb. Linguini, cooked

Parmesan Crust:
* 1/2 cup Panko Bread Crumbs (Japanese style breadcrumbs that are usually found in the ethnic items section of your supermarket)
* 1/2 cup Parmesan Cheese, pre-shredded

Parmesan Base:
* 1/2 cup Parmesan Cheese, pre-shredded
* 1 Tbsp. Parsley, dried
* 10 oz Prepared Refrigerated Alfredo Sauce

Parmesan Cream Sauce:
1. 2 Tbsp. Fresh Basil, Chopped
2. 1/4 cup Chablis or Chardonnay Wine, optional
3. 1/4 cup Half and Half

Procedures:

1. Preheat oven to 425 degrees.

2. Spray a 9X13 baking dish with Non-stick Cooking Spray. Place the 4 Tilapia fillets in the dish and set aside.

3. In a small bowl, mix the Panko bread crumbs and 1/2 cup Parmesan cheese to make the crust for the topping. Set aside.

4. To assemble the Parmesan Base, place 1/2 cup Parmesan cheese, 1 Tbsp. parsley and the prepared Alfredo sauce in a medium bowl and stir well. Remove 1/2 cup of the mixture (reserving the rest to make the Parmesan Cream Sauce) and brush onto the 4 pieces of Tilapia, making a thick, even covering on the fish. Evenly sprinkle
the Parmesan Crust on top of the fish. Bake on the top shelf of the oven for 15-20 minutes or until fish reaches 140-150 degrees and the crust is golden brown.

5. Meanwhile while the fish is baking, make the Parmesan Cream sauce. Place the remaining Parmesan Base in a medium sauce pan, add the fresh Basil, Wine, and Half and Half and heat over medium heat until the sauce is simmering, stirring often.

6. Toss the Parmesan Cream Sauce and the Linguini together and serve with the Parmesan Crusted Tilapia. Sprinkle with additional Parmesan cheese if desired.

Red Lobster Lemon Basil Snapper

Ingredients:
4 each 5-6 oz. skinned salmon fillet
24 each 26-30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10-15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce

Procedures:
1. Brush both sides of salmon with olive oil and season with salt and pepper.
2. After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.
3. Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.
4. On a medium heated grill, place the salmon flesh side down. Grill approximately 6-7 minutes per side or until the fish reaches 150 degrees.
5. Grill shrimp approximately 3-4 minutes per side or until 150 degrees.
6. Grill pineapple for 2-3 minutes per side or until there is good carmelization.
7. Brush all items generously with the sweet chili sauce.
8. To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.

Serves 6

Red Lobster Basil Shrimp Stuffed Zucchini

Ingredients:
4 zucchini (2- to 3-inch diameter)
2 tablespoons butter or margarine
1 tablespoon minced onion
1/2 pound tomatoes, peeled, seeded and chopped
1 pound small shrimp, peeled, deveined
(cut shrimp if they are larger than a quarter)
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup breadcrumbs
2 tablespoons melted butter

Procedures:
Preheat oven to 350 degrees F.

Wash the zucchini and trim off the ends. Cut zucchini in half lengthwise and scoop out the seeds. Be sure to leave some by the ends to create a boat-like shape.

Saute onions in butter until clear, add tomatoes and simmer until soft.

In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs. Fill the zucchini boats with the mixture. Place boats in a greased baking dish. Sprinkle with remaining breadcrumbs and drizzle with butter. Bake for 15 minutes or until shrimp are pink and clear.

Yields 8 servings.

Red Lobster's Spicy Pineapple Glazed Salmon

Ingredients:
Spicy Pineapple Glaze Ingredients:
1/2 Cup Sweet Chili Sauce
1 ea 8 oz can Crushed Pineapple in Pineapple Juice
1/2-1 Tsp Cajun Seasoning

Fish Ingredients:
4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray

Procedure:
1. Preheat the oven to 400 degrees and place the Salmon in a 9x13 baking dish sprayed with Nonstick Cooking Spray. Season the Salmon with Salt and Pepper.

2. In a small bowl, combine all the Glaze ingredients and mix well. Generously top each piece of Salmon with a scoop of the Spicy Pineapple Glaze.

3. Bake the Salmon for 15-20 minutes or until the fish flakes easily with a fork.

Serves 4

Red Lobster's Maryland Crab Cakes

Ingredients:
1/2 tsp. garlic minced
1 tbsp. onion minced
1 tbsp. celery diced
2 tbsp. mayonnaise
1 whole egg
1/8 tsp. salt
1/8 tsp. black pepper
1 tsp. Dijon mustard
1 tsp. Old Bay Seasoning
1/4 cup bread crumbs
1 pound lump crab meat
2 tbsp. oil for sauteing

Procedure:
In a large stainless-steel 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 ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round.

Refrigerate.

In a saute pan, melt 2 tbsp. of oil until hot. Gently slide in crab cakes 2 at a time.

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.

Serves 4.