Baked Crab Cakes

• 16 ounces shelled cooked crabmeat
• 1/4 cup finely diced celery
• 1/4 cup minced fresh chives
• 1/4 cup mayonnaise
• 1 large egg
• 1 teaspoon Dijon mustard
• 1 teaspoon Old Bay Seasoning
• 1 1/4 cups panko breadcrumbs

1. Sort through crab and discard any bits of shell. Press out moisture with paper towels.
2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and Old Bay; mix well with a fork.
3. Add crab and 1/4 cup panko; stir gently just to mix.
4. Put in fridge for 1/2 an hour or more if time permits.
5. Put remaining panko in a shallow bowl.
6. Shape crab mixture into about 6 cakes about a 1/2 inch thick.
7. Place each cake in panko to coat on each side - place on baking stone or dish and reform into shape. Should be sort of flat across - about a 1/2 inch thick - and formed around the edges.
8. Bake in a 475u0b0F regular or convection oven until golden brown, 15 to 18 minutes.
9. With a spatula, transfer crab cakes to a platter. Add any sauce you want - but they turned out great without any sauce.

crabmeat, celery, fresh chives, mayonnaise, egg, mustard, breadcrumbs

Taken from www.food.com/recipe/baked-crab-cakes-426480 (may not work)