Louisiana Lump Crab Cakes
You can make the crab cakes at once or transfer the crab mix to an airtight container and refrigerate for 6 to 12 hours. Be sure to taste again and adjust the seasoning, gently stirring in any additions.
To make clarified butter, bring a pound of butter to a boil in a medium saucepan over medium heat; the butter will boil, then start to foam. The foam is milk solids and proteins; let the foam sink to the bottom and then eventually disappear. At this point, adjust the heat to medium-low and allow the butter to brown slightly and clear up again. The milk solids will fall to the bottom of the pan. Strain the butter through cheesecloth into a glass container, discarding the solids. Clarified butter will keep for a year in the refrigerator or freezer, and you can keep it at room temperature too.