Ingredients:

• 1/2 tsp. garlic; minced
• 1 tbsp. onion; minced
• 1 tbsp. celery; diced
• 2 tbsp. mayonnaise
• 1 whole egg
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 1 tsp. Dijon mustard
• 1 tsp. Old Bay Seasoning
• 1/4 cup bread crumbs
• 1 pound lump crab meat
• 2 tbsp. oil for sautéing

Instructions:

1. Combine the first nine ingredients in a large glass bowl.
2. Gently mix in crab meat, then add bread crumbs.
3. Spread a thin layer of plain bread crumbs on a large plate or cookie sheet.
4. Form crab mixture into two-inch balls.
5. Gently flatten the ball of crab mixture and round the edges on the bread crumbs. Form cakes about one-half inch thick. Chill in the refrigerator for at least 2 hours.
6. In a skillet, melt 2 tbsp. of oil until hot. Place two crab cakes in skillet and brown on each side, about 2 to 3 minutes for each side.
7. Turn down heat to simmer and cook crab cakes another 5-8 minutes.

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