Crab Cakes

• 12 cup finely chopped onion
• 12 cup finely chopped celery
• 38 cup unsalted butter
• 1 lb jumbo lump crab meat, picked over
• 13 cup fine dry breadcrumb
• 12 cup mayonnaise
• 12 teaspoon Old Bay Seasoning
• 12 teaspoon Worcestershire sauce
• 3 drops Tabasco sauce
• 2 tablespoons minced fresh flat-leaf parsley

1. In a skillet cook onion and celery in 4 tablespoons butter over moderately low heat, stirring, until tender and transfer to a bowl.
2. Stir in crab and bread crumbs.
3. In a small bowl whisk together mayonnaise, Old Bay seasoning, Worcestershire sauce, Tabasco, parsley, and salt and pepper to taste and stir into crab mixture until combined well.
4. Line a baking sheet with wax paper.
5. Form crab mixture into 6 flattened rounds, each about 3 inches wide and 3/4 inches thick, and transfer to baking sheet.
6. Chill crab cakes, covered with plastic wrap, at least 1 hour and up to 4.
7. In a heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side.
8. Cook remaining cakes in remaining tablespoon butter in same manner.

onion, celery, unsalted butter, jumbo lump crab meat, breadcrumb, mayonnaise, worcestershire sauce, tabasco sauce, parsley

Taken from www.food.com/recipe/crab-cakes-326083 (may not work)