1/2 tsp. garlic, minced
1 Tbsp. onion, minced
1 Tbsp. celery, finely 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 lb. crabmeat, preferably lump
2 Tbsp. oil for sautéing

In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs. Using gloves, gently mix in crabmeat, then add bread crumbs. Spread a thin layer of plain bread crumbs on a work surface. Form crab mixture into balls and place on crumbs. Gently flatten balls and form cakes about 1/2 inch thick. Refrigerate. In a saut pan, heat oil and gently slide cakes and brown two at a time. Brown on each side approximately 2-3 minutes. Turn down heat to simmer and cook another 5-8 minutes.

Note: Don't be tempted to increase bread crumbs. Can be used as a appetizer, in a sandwich with tartar sauce or beside a salad.