Continental Crab Cakes

• 1 lb crabmeat, picked over
• 1 12 teaspoons Maryland crab seasoning
• 14 cup celery, finely chopped
• 14 cup onion, finely chopped
• 2 tablespoons mayonnaise
• 14 lb unsalted butter
• 2 eggs
• 2 lemons, juiced
• 2 tablespoons fresh cilantro, chopped
• 2 fluid ounces clam juice or 2 fluid ounces low sodium chicken broth
• 12 cup seasoned dry bread crumb
• 12 cup cheddar cheese, shredded
• 1 pinch flour

1. Saute celery and onion in 2 ounces of the butter, until tender; remove and cool.
2. When cool, mix with the crabmeat, breadcrumbs, cheddar, crab seasoning, and mayonnaise.
3. Form 4 crab cakes and flour them.
4. Beat the eggs to make an egg wash.
5. Dip the floured crab cakes in the egg wash and saute in a non-stick pan with the remaining 2 ounces of butter.
6. Cook slowly, and be careful that the butter does not burn.
7. When golden brown, place on a hot plate to keep warm.
8. Keep remaining butter in the saucepan to make sauce.
9. Deglaze the pan with the lemon juice and chicken stock.
10. Pour over top of the crab cakes.

crabmeat, crab seasoning, celery, onion, mayonnaise, butter, eggs, lemons, fresh cilantro, fluid ounces clam juice, bread, cheddar cheese, flour

Taken from www.food.com/recipe/continental-crab-cakes-30311 (may not work)