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Composition for Mike's EZ Crab Cakes:
- Require 2 - lbs Fresh Or 4 (6 oz) Cans Lump Crab Meat [fully drained & picked for shells]
- Require 1 Cup of Regular Bread Crumbs [+ 1 cup reserves for coating]
- Get 1/2 Cup for Roasted Garlic Bread Crumbs
- Provide 2 tbsp for Minced Parsley [+ reserves for garnish]
- Provide 3 of LG Green Onion Stalks [fine chop]
- Make ready 1/2 Cup of Multi-colored Bell Peppers [fine chop]
- Take 1 tsp of Minced Garlic [+ 1 tsp Lemon Pepper & Black Pepper to taste]
- You need 2 tsp of Brown Mustard
- Prepare 4 Dashes for Hot Pepper Sauce
- Provide 2 Dashes of Worshestershire Sauce
- You need 1/4 Cup Mayonnaise
- Take 1 tsp Old Bay Seasoning
- Make ready 1/2 - LG Lemon [juiced + reserves for garnish]
- Require 1 for LG Egg
- Give of Frying Oil [as needed]
- Prepare 1 Packet of Knoors Hollandaise Sauce [optional]
Mike's EZ Crab Cakes making:
- A great brand of crab meat! - - Check closely for any shells.
- Mix everything together except for oil, hollandaise sauce and anything that says, "+ reserves." - - Add crab last and don't over mix. You'll want those lumps in this dish.
- Make your crab cakes to the size you desire. Smaller or larger. [smaller are less likely to fall apart upon flipping] It's up to you. - - Before plating your cakes on a plate, lightly spray plate with Pam to keep them from sticking.
- Place cakes in the fridge for 1 full hour to chill. Otherwise they'll fall apart while frying.
- After 1 hour, pull cakes from fridge and generously coat/pack cakes well with your reserved bread crumbs.
- Place oil in a pan and heat. Fry crab cakes until they're golden brown. About 5 minutes. - - Be careful when flipping them. Allow them to fry on one side for as long as you can without burning before gently flipping them. - - Upon flipping, use a spatula to lift cakes and another spatulas back side to secure the cake on its top. Then flip. - - Drain cakes on paper towels.
- If opting, make your Hollandaise Sauce as per manufacturer's directions. Know it will require both milk and butter. - - For additional flavor, add a couple of dashes of Old Bay and cracked black pepper to your sauce.
- Serve straight or, lightly drizzle Hollandaise Sauce over your crab cakes and garnish with fresh parsley. - - Definitely serve with lemon wedges to the side. Enjoy!
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