Chef Dave Klein's Fab Crab Cakes

• 8 ounces large lump crabmeat (Phillips brand was suggested)
• 14 onion, diced
• 1 celery rib, diced
• 12 teaspoon fresh thyme leave
• 1 tablespoon lemon juice
• 1 tablespoon mayonnaise, heaping
• salt & pepper
• 1 dash Tabasco sauce
• 14 cup fresh breadcrumb
• 12 cup fresh breadcrumb
• 12 cup flour

1. Pick through crab to remove any shell fragments that may be left behind.
2. Saute onion and celery until transparent in a tablespoon of canola or vegetable oil.
3. Cool.
4. Mix crab, onion, celery, thyme leaves, lemon juice, mayonnaise, salt, pepper, Tabasco and 1/4 cup of bread crumbs.
5. Fold very lightly, making sure not to break up the crab meat (I broke up about 3/4 of the crab SLIGHTLY because these cakes are about 90% crab).
6. Having nice chunks within the cooked cakes is a big plus.
7. Form cakes and place on a tray.
8. Refrigerate for two hours.
9. Mix 1/2 cup each of fresh bread crumbs and flour.
10. Coat crab cakes.
11. Heat 4 tablespoons oil and 2 tablespoons butter in a large pan.
12. Add crab cakes to hot pan and saute for three minutes per side.
13. Remove to paper towels and serve hot with your favorite remoulade or other sauce.

lump crabmeat, onion, celery, thyme, lemon juice, mayonnaise, salt, tabasco sauce, fresh breadcrumb, fresh breadcrumb, flour

Taken from www.food.com/recipe/chef-dave-kleins-fab-crab-cakes-169223 (may not work)