1 shallot, minced
16 oz backfin blue crab meat
16 oz lump blue crab meat
2 eggs, beaten
2 thin slices sourdough bread, torn into small bits
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon freshly ground black pepper
1/4 teaspoon celery seed
2 tablespoons minced fresh dill
1 1/2 tablespoons nonpareil capers
Place the crab meat in a large bowl. Whisk together the mustard, mayo, pepper and celery seed. Stir it into the crab without breaking up the lumps of crab meat. Add the remaining ingredients and gently mix in by hand. Cup handfuls of the crab mixture and mold into balls. Cook immediately or refrigerate until ready to cook, up to overnight. Heat about 1/2 inch of oil in a large skillet and fry the crab cakes until golden, flipping once. A large, shallow spoon makes flipping and removing crab cakes from the pan a breeze. Drain on paper towel lined plates before serving.
Tip: if your crab meat is very moist and you are having trouble forming your cakes, add a small sprinkle of bread or cracker crumbs.
Yield: 10-12 crab cakes