uasucein: 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.

uasucein

วันศุกร์ที่ 7 สิงหาคม พ.ศ. 2552

How To Make Homemade Jumbo Lump Crab Cakes

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