Lina Chang - Copycat Recipes: Making the Cheesecake Factory Most Popular Recipes at Home

These mini crab cakes are one of Cheesecake Factorys bestselling appetizers. This take on the original recipe allows you to enjoy this seafood classic at home.

Makes 4 cakes | Prep. time 10 minutes | Cooking time 24 minutes

Ingredients

2 tablespoons mayonnaise

2 tablespoons green onion, minced (green part only)

2 tablespoons red bell pepper, minced

beaten egg

1 teaspoon fresh parsley, minced

1 teaspoon Old Bay seasoning

teaspoon prepared yellow mustard

pound lump crab meat

3 tablespoons plain breadcrumbs

cup panko breadcrumbs

vegetable oil

Remoulade Sauce:

cup mayonnaise

2 teaspoons capers

2 teaspoons dill pickle slices, chopped

1 teaspoon lemon juice

teaspoon fresh parsley, minced

teaspoon paprika

teaspoon chili powder

teaspoon cayenne pepper

teaspoon ground cumin

teaspoon salt

Directions

1. In a large bowl, combine the mayo, green onions, red pepper, egg, parsley, Old Bay, mustard, crab meat, and the plain bread crumbs.
2. Gently mix the ingredients together. Dont over mix or the crab meat will fall apart too much.
3. Working carefully, form the mixture into 4 equal-sized flat patties.
4. Cover the patties with parchment paper and refrigerate for a couple of hours. Refrigerating will help the patty to set.
5. In the meantime, mix all of the ingredients for the Remoulade sauce together, making sure it is well combined.
6. After the crab cakes have had a chance to chill, heat enough oil in a large skillet so that the crab cake has enough to sit in.
7. Pour the panko breadcrumbs in a shallow dish and dip each crab cake into the panko, then place it in the skillet and cook for 2 to 3 minutes on each side. Remove the crab cakes from the skillet and allow them to drain on a paper towel. Serve with the remoulade sauce.

This is one of the Cheesecake Factorys most popular appetizers, and for good reason. This recipe is a copy of the original but tastes just as amazing.

Makes 8 egg rolls | Prep. time 15 minutes | Cooking time 5 minutes

Ingredients

3 avocados, halved, peeled and seeded

1 Roma tomato, diced

cup diced red onion

2 tablespoons chopped fresh cilantro leaves

Juice of 1 lime

Kosher salt and freshly ground black pepper, to taste

1 cup vegetable oil

8 egg roll wrappers

Cilantro Dipping Sauce

cup fresh cilantro leaves, loosely packed

cup sour cream

1 jalapeo, seeded and deveined (optional)

2 tablespoons mayonnaise

1 clove garlic

Juice of 1 lime

Kosher salt and freshly ground black pepper, to taste

Directions

1. First, mix together all of the ingredients for the cilantro dipping sauce, and set it aside.
2. In a medium mixing bowl, mash the avocados up a bit with the back of a fork. Gently mix in the tomato, onion, cilantro, lime juice, salt, and pepper.
3. In a deep skillet or saucepan, heat the vegetable oil over medium to high heat.