Mike's EZ Crab Cakes

Name: Mike's EZ Crab Cakes
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs Fresh Or 4 (6 oz) Cans Lump Crab Meat [fully drained & picked for shells]; 1 Cup Regular Bread Crumbs [+ 1 cup reserves for coating]; 1/2 Cup Roasted Garlic Bread Crumbs; 2 tbsp Minced Parsley [+ reserves for garnish]; 3 LG Green Onion Stalks [fine chop]; 1/2 Cup Multi-colored Bell Peppers [fine chop]; 1 tsp Minced Garlic [+ 1 tsp Lemon Pepper & Black Pepper to taste]; 2 tsp Brown Mustard; 4 Dashes Hot Pepper Sauce; 2 Dashes Worshestershire Sauce; 1/4 Cup Mayonnaise; 1 tsp Old Bay Seasoning; 1/2 LG Lemon [juiced + reserves for garnish]; 1 LG Egg; Frying Oil [as needed]; 1 Packet Knoors Hollandaise Sauce [optional]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Delicious! Feel free to use 1 1/2 lbs fresh lump crab meat in this dish instead of canned.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Delicious! Feel free to use 1 1/2 lbs fresh lump crab meat in this dish instead of canned.

Saved

Ingredients

15 mins

4 servings

2lbs Fresh Or 4 (6 oz) Cans Lump Crab Meat [fully drained & picked for shells]
1 CupRegular Bread Crumbs [+ 1 cup reserves for coating]
1/2 CupRoasted Garlic Bread Crumbs
2 tbspMinced Parsley [+ reserves for garnish]
3LG Green Onion Stalks [fine chop]
1/2 CupMulti-colored Bell Peppers [fine chop]
1 tspMinced Garlic [+ 1 tsp Lemon Pepper & Black Pepper to taste]
2 tspBrown Mustard
4 DashesHot Pepper Sauce
2 DashesWorshestershire Sauce
1/4 CupMayonnaise
1 tspOld Bay Seasoning
1/2LG Lemon [juiced + reserves for garnish]
1LG Egg
Frying Oil [as needed]
1 PacketKnoors Hollandaise Sauce [optional]

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Steps

15 mins

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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Cooksnaps

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MMOBRIEN @cook_2891564

on December 18, 2015 04:52

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!