⅛ teaspoon each ground mace or nutmeg, cinnamon, allspice, cayenne pepper, and cloves
Sub-recipe steps
Grind to a fine powder in a spice grinder: 10 bay leaves; 1 tablespoon black peppercorns; 1 teaspoon white peppercorns
Transfer to a small bowl and add: 3 tablespoons celery salt; 2 tablespoons sweet paprika; 1 tablespoon dry mustard; 2 teaspoons ground ginger; ⅛ teaspoon each ground mace or nutmeg, cinnamon, allspice, cayenne pepper, and cloves
Mix until thoroughly combined.
(¼ teaspoon cayenne pepper)
¼ teaspoon salt
¼ teaspoon black pepper
1 pound lump crabmeat, picked over for shells and cartilage
Once melted, do not stir. Skim off any foam that comes to the surface.
For clarified butter, remove from the heat after the foaming ceases. Let stand a few minutes, allowing the milk solids to settle to the bottom. Carefully pour the liquid into a heatproof container, leaving the solids behind, or pour through a fine-mesh sieve lined with a coffee filter or flour sack towel.
For ghee, continue heating the butter over the lowest heat possible, keeping it below a simmer until golden and brown milk solids have settled at the bottom of the pan. This can take up to 1 hour. At this slow rate, the milk solids settle nicely. Pour or strain into a container as for clarified butter.
Both can be stored in an airtight container for 6 to 8 months in the refrigerator. When chilled, clarified butter and ghee become grainy. They should not be used as a spread, only in cooking.
1 Aïoli, Rémoulade Sauce, or a flavored mayonnaise
Let's Cook
Step 1.
Mix in a large bowl: ¼ cup mayonnaise; 1 large egg; 2 tablespoons minced parsley; 1 tablespoon Dijon mustard; (1 teaspoon crab boil seasoning or Chesapeake Bay Seasoning); (¼ teaspoon cayenne pepper); ¼ teaspoon salt; ¼ teaspoon black pepper
Step 2.
Add and gently mix just enough to combine: 1 pound lump crabmeat, picked over for shells and cartilage; ½ cup fresh or dry bread crumbs
Step 3.
Shape the mixture into 8 cakes. Place the cakes on a plate lined with wax paper. If desired, cover and refrigerate for up to 8 hours.
Step 4.
Preheat the oven to 200°F. Heat in a large skillet over medium heat: 4 tablespoons (½ stick) butter, Clarified Butter, or vegetable oil
Step 5.
When the fat is hot, add half the cakes to the pan. Reduce the heat to medium-low and cook until browned on both sides, about 5 minutes per side. Keep the finished cakes warm in the oven while the rest cook. Serve hot with: Lemon wedges; Aïoli, Rémoulade Sauce, or a flavored mayonnaise
We use necessary cookies to run the site and optional analytics cookies (via Google Tag Manager) to understand how Plan n Cook is used.
See our Cookie Policy and Privacy Policy for details.
Cookie preferences
Choose which cookies you allow. Necessary cookies are always on.
You can change this anytime from Cookie settings in the footer.
Necessary
Required for sign-in, security, and basic site features.
Analytics
Google Analytics, Microsoft Clarity, and related tags via Google Tag Manager. See our Cookie Policy.
Advertising
Reserved for future advertising technologies. Not currently used.
