Petite Crab Cakes

• 1/2 cup onion finely chopped
• 1/2 cup celery finely chopped
• 6 tablespoons sweet butter
• 1 pound meat canned crab claw, or lump crab meat, picked over
• 1 cup panko bread crumbs
• 1/2 cup mayonnaise
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon worcestershire sauce
• Tabasco A little
• 1 tablespoon chives chopped
• 1 tablespoon parsley chopped
• lemon wedges
• panko

1. Cook the onions and celery in 4 tbsp. of the butter until tender. Add the crab and bread crumbs and mix thoroughly. Remove from heat.
2. Combine the remaining ingredients in a large bowl thoroughly and add the crab mixture. Mix to incorporate. On a sheet pan, make 16 small crab cakes and chill for an hour.
3. Right before serving dip the crab cakes into a bowl of panko and coat them lightly. Put a tablespoon of butter into a large skillet and fry half of the cakes for a couple minutes on each side, repeat.
4. Serve with Sauce Remoulade ( Recipe Below) and lemon wedges.

onion, celery, sweet butter, crab claw, bread crumbs, mayonnaise, worcestershire sauce, chives, parsley, lemon wedges

Taken from www.yummly.com/recipe/Petite-Crab-Cakes-1668673 (may not work)