Susan'S Crab Cakes

• 2 Tablespoons olive oil
• 2 celery stalks, finely chopped
• 2/3 cup onion, finely chopped
• 1 lb lump crab-meat, fresh
• 2 2/3 cup dry white breadcrumbs (approx)
• 1/4 cup chopped fresh chives or green onions
• 2 tablespoons chopped fresh parsley
• 1/2 cup mayonnaise
• Salt and pepper to taste
• 6 tablespoon flour (approx)
• 2 large fresh eggs
• 2 tablespoon vegetable oil (approx)

1. Heat 2 tablespoon oil in heavy large skillet over medium heat.
2. Add celery and onions and saute until tender.
3. Transfer to large bowl. Stir in crab-meat, chopped chives, parsley and mayonnaise.
4. Season mixture with salt and pepper.
5. Using about 2/3 cup mixture for each cake, form into six cakes. Set aside. (Crab cakes can be made one day ahead and covered and refrigerated.
6. Place flour on a small plate. Whisk eggs to blend in another small plate. Place 1/2 the remaining breadcrumbs in a third small plate. Coat each crab cake first with flour then with the egg and then with the breadcrumbs, coating completely. Add more flour, egg and breadcrumbs as needed.
7. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add crab cakes in batches; cook until golden and heated through, adding oil as necessary, about 5 minutes per side.

olive oil, celery stalks, onion, lump crabmeat, white breadcrumbs, ubc, parsley, mayonnaise, salt, flour, eggs, vegetable oil

Taken from www.epicurious.com/recipes/member/views/susans-crab-cakes-51672611 (may not work)