Julia's Simply Southern: August 2015 >

Sunday, August 30, 2015

Lobster Trap How To Eat A Lobster

Feel intimidated by ordering a whole ‪#‎lobster‬? Lots of people do. Don't be. Here's a how to video on how to easily remove the lobster meat from it's shell once it arrives at your table. 

Saturday, August 29, 2015

Southern Fig Preserves

6 cups Figs, use whole rip figs
2 1/2 cups Sugar
2 tbs Lemon Juice
1/2 tsp Ground Ginger
Pinch of Salt
1 Cup Water

A sweet friend of mine was gracious enough to share some of her fig harvest with me this year. Many people have never had a fresh fig but most have had a fig newton. Fresh figs are so good and naturally sweet. They typically peak July through the first frost in the South. Fresh figs are very perishable and should be kept refrigerated, they still only last a few days. You can freeze figs and they'll keep a couple of months. 

To make fig preserves, start by slicing the stems off of the figs and give the figs a rinse. Add the figs to a stock pot and add the sugar. Mash the sugar and figs together. Add the water, lemon juice, ginger, and salt and stir to combine. Over medium heat bring to a simmer. Turn the heat down to medium low and continue to simmer for two hours, stirring constantly. Cover but leave the lid cracked for evaporation during cooking. The last half hour while the figs cook boil enough water to sanitize five 1/2 pint (8 oz) mason jars, lids, and rings. When the jars are prepared, allow to cool enough for handling - add your cooked fig preserves, filling to the top. Add the lid and ring and close tightly. Add the filled jars back to the water bath and process for 15 minutes. Remove and allow to cool completely. Be sure to tighten lids after cooling as they tend to loosen during the cool down. Refrigerate the preserves after they've cooled completely. Enjoy the preserves as a spread, a topping, or use it as a filling for pocket pies.

Friday, August 28, 2015

Southern Crab Cakes


  • 1/4 c Celery, finely diced
  • 1/4 c Red Bell Pepper, finely diced
  • 2 tbs Parsley, finely chopped 
  • 2 Green Onions, finely diced, use white and green parts
  • 1 tbs Butter
  • 1/4 Flour for dusting
  • 1 lb Crab Meat - I use 1/2 lump and 1/2 claw
  • 3/4 c Bread Crumbs
  • 1 Large Egg
  • 2 tbs Mayonnaise, preferably Duke's 
  • 1 tsp Creole Seasoning
  • 1 tbs Creole Mustard
  • 1/4 tsp Salt
  • 1 tsp Worcestershire Sauce 
  • 2 tbs Lemon Juice
  • Dash of Dried Thyme
  • Dash of Onion Powder 
  • Dash of Garlic Powder
  • Lemon Slices Wedges for serving
  • Oil for frying - 1/4" or so in the skillet you're using
Begin by melting 1 tablespoon of butter in a small skillet. Add chopped vegetables and saute until translucent, about 6 minutes.

Line a sheet pan with foil and dust with some of the flour, reserve the rest for dusting the crab cakes. 

In a small mixing bowl add crab, picking free of shells and cartilage. Add bread crumbs to the crab and toss lightly to combine.

In a large mixing bowl beat 1 egg and add mayonnaise, creole seasoning, creole mustard, salt, thyme, Worcestershire, lemon juice, onion powder, garlic powder and mix well to combine.

Add the crab meat and bread crumb mixture to the large mixing bowl and gently combine with the wet ingredients and seasonings. 

Form crab mixture into cakes, dust with flour and place on the sheet pan that's been dusted with flour. Makes 8 Crab Cakes. Place in the refrigerator and chill for 1 hour.

Heat oil in a large skillet until ready for frying over medium heat. When the oil is ready add the crab cakes, 4 at a time. Cook 3-4 minutes per side until browned. Remove from oil and place on a paper towel lined plate to drain excess oil.

Serve with fresh lemon slices or wedges and your favorite dipping sauce. I served mine with a Red Remoulade Sauce (see recipe below)

Red Remoulade Sauce
  • 3/4 c Mayonnaise, preferably Duke's
  • 2 tbs Tomato Paste
  • 1 tbs Worcestershire Sauce
  • 1 tbs Fresh Parsley, chopped
  • 2 tbs Capers, chopped
  • 1 tbs Creole Mustard
  • 2 tbs Red Wine Vinegar
  • 2 tbs Green Onion, chopped
  • 1 1/4 Creole Seasoning
  • Dash Cayenne
  • 1 Clove Garlic, minced
  • 1/2 tsp Celery Seed
  • 1/4 tsp Salt
  • 1 tsp Lemon Juice
  • Fresh Cracked Black Pepper

Combine, can be refrigerated up to 5 days. 

"As an appetizer or main dish, dressed up or dressed down, crab cakes are a versatile part of Southern food. " ~ Southern Living

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