How to Love Yummy Mike's EZ Crab Cakes

How to Love Yummy Mike's EZ Crab Cakes Delicious, fresh and tasty.

Mike's EZ Crab Cakes. Here is how you achieve that. Ingredients of Mike's EZ Crab Cakes. Packed with lumps of juicy crab meat, savory seasonings, and flaky breadcrumbs.

The BEST CRAB CAKE RECIPE is right here in front of you!

I loooove fresh, crispy crab cakes, and these Baltimore Crab Cakes are really hitting the spot.

We serve our crabs in the finest Chesapeake Bay Tradition for your dining pleasure.

You can have Mike's EZ Crab Cakes using 16 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Mike's EZ Crab Cakes

1. It’s 2 of lbs Fresh Or 4 (6 oz) Cans Lump Crab Meat [fully drained & picked for shells].

2. Prepare 1 Cup of Regular Bread Crumbs [+ 1 cup reserves for coating].

3. It’s 1/2 Cup of Roasted Garlic Bread Crumbs.

4. Prepare 2 tbsp of Minced Parsley [+ reserves for garnish].

5. It’s 3 of LG Green Onion Stalks [fine chop].

6. It’s 1/2 Cup of Multi-colored Bell Peppers [fine chop].

7. You need 1 tsp of Minced Garlic [+ 1 tsp Lemon Pepper & Black Pepper to taste].

8. You need 2 tsp of Brown Mustard.

9. It’s 4 Dashes of Hot Pepper Sauce.

10. It’s 2 Dashes of Worshestershire Sauce.

11. Prepare 1/4 Cup of Mayonnaise.

12. It’s 1 tsp of Old Bay Seasoning.

13. It’s 1/2 of LG Lemon [juiced + reserves for garnish].

14. Prepare 1 of LG Egg.

15. You need of Frying Oil [as needed].

16. Prepare 1 Packet of Knoors Hollandaise Sauce [optional].

These Maryland crab cakes get the stamp of approval from locals and out-of-towners alike.

This classic lump crab cake recipe combines the flavors of lemon, parsley, and Old Bay Seasoning but the most flavor is from the crab meat itself.

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven.

Crab cakes are always in the appetizers sections of fancy seafood restaurants.

Mike's EZ Crab Cakes step by step

1. A great brand of crab meat!

Check closely for any shells..

1. Mix everything together except for oil, hollandaise sauce and anything that says, "+ reserves."

Add crab last and dont over mix. You'll want those lumps in this dish..

1. Make your crab cakes to the size you desire. Smaller or larger. [smaller are less likely to fall apart upon flipping] Its up to you.

Before plating your cakes on a plate, lightly spray plate with Pam to keep them from sticking..

1. Place cakes in the fridge for 1 full hour to chill. Otherwise theyll fall apart while frying..

2. After 1 hour, pull cakes from fridge and generously coat/pack cakes well with your reserved bread crumbs..

3. Place oil in a pan and heat. Fry crab cakes until theyre 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..

1. If opting, make your Hollandaise Sauce as per manufacturers 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..

1. 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!.

So a lot of people are intimidated to make them at home.

They're so easy—literally anyone can do it.

Mix together crabmeat, bread crumbs, parsley, salt and pepper.

Beat together egg, mayonnaise, hot sauce and mustard.

Combine with other ingredients and mix well.