Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a special dish, Mike's EZ Crab Cakes. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Mike's EZ Crab Cakes Recipe. Here is how you achieve that. Ingredients of Mike's EZ Crab Cakes.
You can have Mike's EZ Crab Cakes using 16 ingredients and 8 steps. Here is how you cook that.
Ingredients of Mike's EZ Crab Cakes
- Take 2 of lbs Fresh Or 4 (6 oz) Cans Lump Crab Meat [fully drained & picked for shells].
- Prepare 1 Cup of Regular Bread Crumbs [+ 1 cup reserves for coating].
- Make ready 1/2 Cup of Roasted Garlic Bread Crumbs.
- You need 2 tbsp of Minced Parsley [+ reserves for garnish].
- It’s 3 of LG Green Onion Stalks [fine chop].
- Take 1/2 Cup of Multi-colored Bell Peppers [fine chop].
- Prepare 1 tsp of Minced Garlic [+ 1 tsp Lemon Pepper & Black Pepper to taste].
- You need 2 tsp of Brown Mustard.
- Make ready 4 Dashes of Hot Pepper Sauce.
- Prepare 2 Dashes of Worshestershire Sauce.
- Take 1/4 Cup of Mayonnaise.
- Take 1 tsp of Old Bay Seasoning.
- You need 1/2 of LG Lemon [juiced + reserves for garnish].
- It’s 1 of LG Egg.
- Make ready of Frying Oil [as needed].
- It’s 1 Packet of Knoors Hollandaise Sauce [optional].
Crab cakes are always in the appetizers sections of fancy seafood restaurants.So a lot of people are intimidated to make them at home.They're so easy—literally anyone can do it.I found this recipe Not so great.
Mike's EZ Crab Cakes step by step
- 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!.
Crab cakes started as a staple dish in Maryland and Virginia but have become famous all over the United States.This family favorite is loaded with sweet and tender crab meat, Old Bay Seasoning, and breadcrumbs.Blue Crab Anatomy - learn the different parts of the blue crab.
First use only fresh lump blue crab, not canned.Add an egg to help bind the ingredients.Lucky for you and your wallet, these coastal delicacies can be easily made at home.Now the only hurdle to enjoying crab cakes is choosing what side dish to pair with them.Sometimes we want crab cakes on busy weeknights.
