Marino'S Best Crab Cakes

• 2 tablespoons dried onion flakes, can use fresh, chopped
• 1 tablespoon celery, chopped fine
• 1 tablespoon parsley, chopped
• 2 eggs
• 2 tablespoons tartar sauce
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons Old Bay Seasoning
• 1/2 teaspoon pepper
• 1/2 teaspoon German mustard, deli style
• 1 lb lump crabmeat, picked over
• 1/2 cup plain breadcrumbs
• 3 tablespoons butter
• vegetable oil
• 1 lemon, cut into wedges

1. In a bowl, beat eggs and whisk in onion flakes, celery, parsley, tartar sauce, Worcestershire sauce, Old Bay, pepper and mustard.
2. Add crab meat gently with a spoon so that the lumps remain without seperating too much. Gently mix in the bread crumbs.
3. Make the mixture into 4-5 crab cakes with your hands. Try not to make them too fat.
4. Put them on a plate and cover with plastic wrap. Refrigerate from 15 minutes up to 3 hours.
5. Melt butter and oil in a skillet over medium heat and saute the crab cakes till golden brown, no longer than 3 minutes per side.
6. Place on paper towels to drain and serve with lemon wedges.

onion, celery, parsley, eggs, tartar sauce, worcestershire sauce, pepper, german mustard, lump crabmeat, breadcrumbs, butter, vegetable oil, lemon

Taken from www.food.com/recipe/marinos-best-crab-cakes-126345 (may not work)