Mike's EZ Crab Cakes
Mike's EZ Crab Cakes

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mike's ez crab cakes. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mike's EZ Crab Cakes is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Mike's EZ Crab Cakes is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have mike's ez crab cakes using 16 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mike's EZ Crab Cakes:
  1. Take 2 lbs Fresh Or 4 (6 oz) Cans Lump Crab Meat [fully drained & picked for shells]
  2. Get 1 Cup Regular Bread Crumbs [+ 1 cup reserves for coating]
  3. Make ready 1/2 Cup Roasted Garlic Bread Crumbs
  4. Make ready 2 tbsp Minced Parsley [+ reserves for garnish]
  5. Prepare 3 LG Green Onion Stalks [fine chop]
  6. Prepare 1/2 Cup Multi-colored Bell Peppers [fine chop]
  7. Get 1 tsp Minced Garlic [+ 1 tsp Lemon Pepper & Black Pepper to taste]
  8. Take 2 tsp Brown Mustard
  9. Take 4 Dashes Hot Pepper Sauce
  10. Get 2 Dashes Worshestershire Sauce
  11. Make ready 1/4 Cup Mayonnaise
  12. Prepare 1 tsp Old Bay Seasoning
  13. Make ready 1/2 LG Lemon [juiced + reserves for garnish]
  14. Make ready 1 LG Egg
  15. Prepare Frying Oil [as needed]
  16. Take 1 Packet Knoors Hollandaise Sauce [optional]
Steps to make Mike's EZ Crab Cakes:
  1. A great brand of crab meat! - - Check closely for any shells.
  2. 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.
  3. 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.
  4. Place cakes in the fridge for 1 full hour to chill. Otherwise they'll fall apart while frying.
  5. After 1 hour, pull cakes from fridge and generously coat/pack cakes well with your reserved bread crumbs.
  6. 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.
  7. 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.
  8. 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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