All-American Crab Cakes

• 1/2 cup yellow onion, fine dice
• 1/2 cup celery, fine dice
• 2 teaspoons garlic, finely minced
• grape seed oil
• 1 pound pasteurized crab meat, or fresh if you live on a coast
• 24 saltines, crushed
• 2 tablespoons mayonnaise
• 11/2 teaspoons Old Bay seasoning
• 1 tablespoon fresh flat leaf parsley, minced
• 2 large eggs
• kosher salt and fresh ground pepper

1. Place a medium sized saute pan over medium high heat. Add a glug of oil to the pan and give it time to heat. Add onion, celery and garlic. Cook the vegetables gently until translucent. Do not let them brown, adjust the heat if need be. When finished let the vegetables cool.
2. Place the cooled vegetables into a large mixing bowl. Add crab, cracker crumbs, mayonnaise, Old Bay, parsley, and eggs. Season with 1/2 teaspoon of salt and a few grinds of black pepper. It's nice to bite into meaty crab pieces of cake, so gently turn the mixture with your hands being careful not to break the crab meat.
3. Cover the bowl with plastic wrap, set it into the refrigerator, and let it rest for 1 hour to over night.
4. Place a large skillet over medium high heat. Add a good glug of oil so there is a thin layer across the bottom surface of the pan.
5. Gently place 4 patties into the pan. You don't want to crowd the. Saute until dark. Gently turn and do the same. Remove the patties from the pan. Either keep them warm in a 200 degree oven while you saute more or serve them immediately.

yellow onion, celery, garlic, grape seed oil, crab meat, saltines, mayonnaise, bay seasoning, flat leaf parsley, eggs, kosher salt

Taken from food52.com/recipes/41663-all-american-crab-cakes (may not work)