Mike's EZ Crab Cakes
Delicious! Feel free to use 1 1/2 lbs fresh lump crab meat in this dish instead of canned.
Mike's EZ Crab Cakes
Delicious! Feel free to use 1 1/2 lbs fresh lump crab meat in this dish instead of canned.
Cooking Instructions
- 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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