8 ounces fresh picked or canned crab meat
⅓ cup minced celery
1 clove garlic minced
1 tablespoon oil
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