Living near the Gulf, we are used to having fresh seafood. I love making crab cakes and a physician friend of mind taught me years ago how to freeze fresh crab meat. I applied this theory to my Crab Cakes and Tub O’ Crab Cakes was born! Fresh Jumbo Lump Crab meat, scallions, three different imported cheeses, and several mild seasonings are combined to make one of the most delicious crab cakes you have ever tasted! No breading used here for binding, as I want you to be able to taste the Jumbo Lump Crab! Once thawed, you should form the crab cakes and cook within three days. Excellent served with Lula B’s Comeback Dressing!