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!
