Mike's EZ Crab Cakes.
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Alright, don't linger, let's course of action this mike's ez crab cakes formula with 16 components which are definitely easy to find, and we have to process them at the very least through 8 ways. You should expend a while on this, so the resulting food could be perfect.
Composition - Mike's EZ Crab Cakes:
- Require 2 - lbs Fresh Or 4 (6 oz) Cans Lump Crab Meat [fully drained & picked for shells].
- Provide 1 Cup of Regular Bread Crumbs [+ 1 cup reserves for coating].
- Prepare 1/2 Cup of Roasted Garlic Bread Crumbs.
- Prepare 2 tbsp - Minced Parsley [+ reserves for garnish].
- Give 3 - LG Green Onion Stalks [fine chop].
- Provide 1/2 Cup of Multi-colored Bell Peppers [fine chop].
- Give 1 tsp for Minced Garlic [+ 1 tsp Lemon Pepper & Black Pepper to taste].
- Provide 2 tsp - Brown Mustard.
- Require 4 Dashes for Hot Pepper Sauce.
- Provide 2 Dashes for Worshestershire Sauce.
- Need 1/4 Cup Mayonnaise.
- Provide 1 tsp - Old Bay Seasoning.
- Provide 1/2 of LG Lemon [juiced + reserves for garnish].
- Give 1 for LG Egg.
- You need of Frying Oil [as needed].
- Require 1 Packet Knoors Hollandaise Sauce [optional].
Mike's EZ Crab Cakes process:
- 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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