Mike's EZ Crab Cakes

• 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
• 1 Packet Knoors Hollandaise Sauce optional

1. Mix everything together except for oil, hollandaise sauce and anything that says, "+ reserves."
2. Make your crab cakes to the size you desire.
3. Smaller or larger.
4. smaller are less likely to fall apart upon flipping It's up to you.
5. Place cakes in the fridge for 1 full hour to chill.
6. Otherwise they'll fall apart while frying.
7. After 1 hour, pull cakes from fridge and generously coat/pack cakes well with your reserved bread crumbs.
8. Place oil in a pan and heat.
9. Fry crab cakes until they're golden brown.
10. About 5 minutes.
11. If opting, make your Hollandaise Sauce as per manufacturer's directions.
12. Know it will require both milk and butter.
13. Serve straight or, lightly drizzle Hollandaise Sauce over your crab cakes and garnish with fresh parsley.

lump, bread crumbs, parsley reserves, green onion, multicolored bell peppers fine chop, garlic , brown mustard, dashes, worshestershire sauce, mayonnaise, bay seasoning, lemon juiced , egg, hollandaise sauce

Taken from cookpad.com/us/recipes/478551-mikes-ez-crab-cakes (may not work)