Crab Cakes Baltimore-Style

• 2 large eggs, well beaten
• 1/2 cup chopped celery
• 1 cup crushed saltines
• 1 tablespoon Dijon-style mustard
• 1 teaspoon Old Bay Seasoning
• 1/4 teaspoon red hot pepper flakes
• 2 teaspoons Worcestershire sauce
• 2 tablespoons finely chopped parsley sprigs
• 1/2 cup finely chopped scallions
• Salt and freshly ground pepper to taste
• 1 pound crab meat, lump preferred, shell and cartilage removed
• 1/2 cup fresh bread crumbs
• 1/4 cup vegetable oil

1. In a large mixing bowl combine the eggs, celery, saltines, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well.
2. Add the crab meat, folding it in lightly without breaking it up.
3. Divide the mixture into 12 equal portions.
4. Shape them into hamburger-like patties.
5. Dredge them lightly in the bread crumbs.
6. Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat.
7. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary.
8. Drain on paper towels immediately.
9. Serve the crab cakes with remoulade sauce (see recipe).

eggs, celery, saltines, mustard, red hot pepper, worcestershire sauce, parsley sprigs, scallions, salt, crab meat, bread crumbs, vegetable oil

Taken from cooking.nytimes.com/recipes/3227 (may not work)