6 oz butter
3 celery stalks, chopped
3 oz chopped yellow onion
20 oz heavy cream
3 oz pimientos, diced
3 oz Dijon mustard
1 teaspoon salt
1 teaspoon white pepper
3 lb fresh crabmeat
3 eggs, beaten
32 oz seasoned bread crumbs
3 oz vegetable oil
2 lemons
Saute celery stalks and onion in 2 oz of butter over low to medium heat for ten minutes, until they soften. Drain the butter and switch to a clean pan. Add the heavy cream and simmer slowly over medium heat. Make sure the cream doesn't boil over. Reduce to a thick consistency, taking perhaps 30-45 minutes. Remove from heat and cool.
Add the pimientos, Dijon, salt and pepper, and blend. Mix in the crabmeat and egg, and drain any excess water. Spread the bread crumbs on a working surface. Take tablespoon-size amounts of crab, press into circular discs. Place these on bread crumbs and add more crumbs on top. Press to get the breadcrumbs to stick, using a spatula to place them on a baking sheet. Refrigerate for 2-4 hours.
In batches, melt the butter in a pan over low-medium heat and mix in the oil. Cook the crab cakes to a light brown, perhaps five minutes per side. Strain and pour lemon juice over the cakes.
Makes about 45-50 pieces.