Laura'S Crab Cakes

• 1 Large can of lump crab meat (2LB)
• 2 celery stalks
• 1/2 large onion
• 5 scallions
• 1/2 bunch chives
• 1/2 bunch Italian parsley
• 1 pepper (red, yellow or orange)
• 7 regualr white mushrooms
• 2 cloves garlic
• 3/4 cup flavored bread crums
• 2/3 cup grated parmesian cheese
• 1/2 cup dry white wine
• 3 Tbs. Dijon mustard
• 3 Tbs. Worcester sauce
• 1 egg
• 2 tsp. salt
• 2 tsp. pepper
• 1/2 cup vegetable oil and
• 2 Tbs. butter for pan
• Lemon Dill Sauce
• 3/4 cup mayonaise
• 2 Tbs. Lemon Juice
• 1 1/2 tsp. fresh or dried dill

1. Finely chop all vegetables. Add to oiled pain celery, onions, peppers
2. sautee for about 15 min. Add chives and scallions. Add mushrooms,
3. parsley and garlic. Sautee for about 15 min longer. Add white wine,
4. worcester sauce, salt, pepper and mustard. When fully cooked (2 more
5. min), remove from heat and add bread crums and cheese. Add egg. Mix
6. well. Add lump crab meat. Combine well, but do not crush too much of
7. the crab meat. Refrigerate, or form right away into 3 inch diameter patties and fry in
8. oil and butter for 5-7 min on each side on med-low heat until golden
9. brown.
10. Serve with the lemon dill sauce.
11. Lemon Dill Sauce:
12. Mix mayonaise first, then add remaining ingredients.

crab meat, celery stalks, onion, scallions, chives, italian parsley, pepper, white mushrooms, garlic, bread crums, parmesian cheese, white wine, mustard, worcester sauce, egg, salt, pepper, vegetable oil, butter, lemon dill sauce, mayonaise, lemon juice, dill

Taken from www.epicurious.com/recipes/member/views/lauras-crab-cakes-1206489 (may not work)