Ingredients

1/2 teaspoon garlic, minced
1 tablespoon onion, minced
1 tablespoon celery, diced
2 tablespoons mayonnaise
1 whole egg
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
1/4 cup bread crumbs
1-pound lump crab meat
2 tablespoons oil for sauteing

Directions

In a large stainless steel bowl, combine all ingredients except crab meat and bread crumbs. Using gloved hands, gently mix in crab meat, then add bread crumbs. Spread a thin layer of plain bread crumbs on work surface. Form crab mixture into equal balls, approximately 2 inches in diameter. Place on crumbs. Gently flatten ball of crab mixture and round the edges. Form cakes about 1/2-inch thick and 3 inches round. Refrigerate. In a saute pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes two at a time. Brown on one side approximately 2-3 minutes. Turn and brown on the other side. Turn down heat to simmer, and cook crab cakes another 5-8 minutes. Makes about 8 cakes.