• Ingredients:

    8 ounces fresh picked or canned crab meat

    cup minced celery

    1 clove garlic minced

    1 tablespoon oil

    1 egg

    2 tablespoons minced parsley

    1 teaspoon dijon or horseradish mustard

    2 tablespoons dry breadcrumbs or cracker crumbs

    Salt and pepper

    1 cup dry bread crumbs for dredging

    2-3 tablespoons butter


    Look over the crab meat carefully to find any stray bits of shell.

    Saute the celery and garlic in the oil for about 5 minutes until soft but not browned.

    Mix the crab, egg, vegetables, seasoning and 2 tablespoons crumbs together to make a soft dough.

    Form 4 patties and dredge well in crumbs.

    Refrigerate 30 minutes, or up to 6 hours to set.

    Melt butter over medium high heat and add the cakes.

    Fry 3 minutes until golden brown, then flip and reduce the heat to medium.

    Fry 3-4 more minutes.

    Serve with lemon wedges or tartar sauce