Crab Cakes

• 1/4 cup celery minced (apx 2 stalks)
• 1/4 cup green onion minced (apx 3-4 stalks)
• 1/4 cup sweet red pepper minced
• 1/4 cup mayonnaise
• 1 lg egg beated
• 1 tbs dry mustard
• 1 tsp salt
• 1/8 tsp cayenne pepper
• 1 lb cooked crab meat
• 2 3/4+ cups bread crumbs from crust less French bread or fresh baked Italian loaf of bread
• 2 tbs butter
• 2 tbs olive oil
• 1 tbs Kosher or Sea salt

1. Mix first 8 ingredients together in large bowl.
2. As you add the crab meat, re-inspect it for small shells & remove them. Mix meat and spices together.
3. Add shredded bread pieces to mixture until it barely holds together
4. Make 3/4" thick patties around 1/4 lb each
5. Place on cookie sheet
6. Cover cookie sheet with plastic wrap and chill 1 - 4 hours
7. Cook at medium-high heat with melted butter and olive oil till browned on each side
8. Serve with sprinkle of Kosher or Sea salt on top
9. Makes 6-8 patties depending on consistent sizing of crab cakes

ubc, ubc, ubc, ubc, egg, mustard, salt, cayenne pepper, crab meat, bread crumbs from crust, butter, olive oil, kosher

Taken from www.epicurious.com/recipes/member/views/crab-cakes-50060420 (may not work)