How To Make Homemade Jumbo Lump Crab Cakes

Every summer, my husband and I travel several times down to the south Jersey Shore for vacations. While we are vacationing, we visit several local seafood restaurants to try out their crab cakes.

A few months ago, one of my friends gave me her recipe for jumbo lump crab cakes. What I really like about this recipe is that it tastes just as good, if not better...than those expensive crab cakes you get in beach side restaurants.

Once you have them completely cooked, you can let them cool and then package them properly for the freezer. They make quick meals on busy weeknights.

Crab Cakes Recipe

1 lb. fresh jumbo lump crab meat
1/2 cup onions, 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 teaspoon dill, finely chopped
juice from 1/2 of a lemon
1/4 teaspoon black pepper
1/2 teaspoon table salt
2 egg yolks
1 teaspoon dry mustard
2 teaspoons heavy whipping cream
2 cups all-purpose flour
3/4 cup cold milk, lightly beaten with 1 egg

I used a manual food processor to chop my onions, celery, parsley and dill and then set aside. Place your jumbo lump crab meat in a large bowl and set aside. In a large sauce pan, saute the chopped onion and celery in 2 tablespoons of butter. Remove from heat and it let cool for 3 minutes and stir gently into the crab meat in your bowl. It is important to try not to break up the crab meat lumps.

Stir together your parsley, dill, juice from 1/2 of your lemon, salt, black pepper and your dry bread crumbs until combined. Blend in the egg yolks, dry mustard and heavy whipping cream. Once mixture is combined, stir this mixture into the crab meat mixture. Refrigerate mixture for approximately 30 minutes in a sealed bowl.

Remove bowl from refrigerator and gently shape mixture into balls. Pour your 2 cups of flour into a pie plate. Whip together the egg and milk mixture into a small bowl and set aside. Roll balls into your flour and then dip balls into the egg and milk mixture. Gently flatten the balls into burger sized patties and set onto a plate. Once patties are made, place foil over the plate and place back into the refrigerator for 45 minutes.

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

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

Article Source: http://www.wahm-articles.com

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking and entertaining her family and friends. You can visit Shelly online at my.tupperware.com/Ravish30 or visit her Shakin 'N Bakin recipe blog for additional free recipes at wahmshelly.blogspot.com

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