Lump Crab Meat

Every summer, my husband and I travel several times to the south shore of Jersey for the holidays. While we're on vacation, we visited several restaurants in local seafood to test their crab cakes.

A few months ago, a friend of mine gave me his recipe jumbo lump crab cakes. What I like about this recipe is that it tastes just as good or better than those ... crab cakes you loved in the restaurants along the beach.

Once you have cooked, you can let them cool and then pack them for the freezer. They are quick meals served weekdays.

Crab Cakes Recipe

1 pound of fresh jumbo crab
1 / 2 cup onion, finely chopped
1 / 2 cup celery, finely chopped
5 tablespoons butter (not margarine)
2 1 / 2 cups dry bread crumbs
2 teaspoons fresh parsley, chopped
1 tbsp tsp dill, finely chopped
juice of half a lemon
1 / 4 c. teaspoon black pepper
1 / 2 teaspoon table salt
2 egg yolks
1 tbsp teaspoon dry mustard
2 teaspoons heavy whipping cream
2 cups all purpose flour
3 / 4 cup cold milk, 1 egg, lightly beaten with

I used a manual food processor to chop my onions, celery, parsley and dill, then set aside. Place your jumbo crab meat in a large bowl and set aside. In a large saucepan, sauted onion and celery in 2 tablespoons of butter. Remove from heat and let cool for 3 minutes, stirring gently into the crab meat in your bowl. It is important to try not to break the pieces of crab meat.

Mix your parsley, dill, juice of half of your lemon, salt, black pepper and your crumbs until blended. Stir in egg yolks, dry mustard and whipping cream. Once the mixture is combined, stir this mixture into the crabmeat mixture. Refrigerate for about 30 minutes in an airtight bowl.

Remove bowl from refrigerator and gently shape mixture into balls. Put your 2 cups of flour in a pie plate. Whisk egg and milk mixture in a small bowl and set aside. Roll the balls in your flour, then dip balls into the egg and milk mixture. Gently flatten the balls into patties hamburger business and put on a plate. Once the cakes are done, place on sheet of plate and place in refrigerator for 45 minutes.

Heat the remaining butter in a large pan and fry the crab cakes carefully for 4-5 minutes each side or until they are done.

Optional: You can replace the teaspoon 1 / 4 black pepper with some Old Bay Seafood Seasoning, if desired.