Marino's Best Crab Cakes

• 6 tablespoons butter
• 2 tablespoons chopped onion
• 1 tablespoon chopped celery
• 1 tablespoon chopped parsley
• 2 eggs
• 2 tablespoons tartar sauce
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons Old Bay seasoning
• 1/2 teaspoon pepper
• 1/2 teaspoon German-style mustard
• 1 pound lump crab meat, picked over
• 1/4 cup plus 1 teaspoon plain bread crumbs

1. Melt 2 tablespoons butter in a skillet over medium-high heat and saute the onion, celery and parsley until soft, about 5 minutes.
2. In a bowl, beat eggs and whisk in the tartar sauce, Worcestershire sauce, Old Bay, pepper and mustard.
3. Add crab meat and 1/4 cup bread crumbs and mix.
4. Spoon onto a plate and shape into 4 cakes.
5. Sprinkle one side with 1/2 teaspoon bread crumbs and the other side with remaining crumbs.
6. Cover in plastic wrap; refrigerate 15 minutes or up to 3 hours.
7. Melt the remaining butter in a skillet over medium heat and saute the crab cakes till golden brown -no longer than 3 minutes per side.

butter, onion, celery, parsley, eggs, tartar sauce, worcestershire sauce, bay seasoning, pepper, mustard, crab meat, bread crumbs

Taken from cooking.nytimes.com/recipes/8104 (may not work)