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      Default Red Lobster's Maryland Crab Cakes

      1/2 teaspoon minced Garlic
      1 tablespoon minced onion
      1 tablespoon diced celery
      2 tablespoons mayonnaise
      1 whole egg
      1/8 teaspoon salt
      1/8 teaspoon freshly-ground black pepper
      1 teaspoon Dijon mustard
      1 teaspoon Old Bay Seasoning
      1/4 cup bread crumbs
      1 pound lump crabmeat
      2 tablespoons oil -- for saut�ing

      In a large stainless steel bowl combine all ingredients except crab meat
      and bread crumbs. Using gloved hands, gently mix in crab meat then add
      bread crumbs.

      Spread a thin layer of plain bread crumbs on work surface. Form crab
      mixture into equal balls, approximately 2 inches in diameter. Place on
      crumbs. Gently flatten ball of crab mixture and round the edges. Form
      cakes about 1/2-inch thick and 3 inches round. Refrigerate.

      In a saute pan, melt 2 tablespoons of oil until hot. Gently slide in crab
      cakes 2 at a time. Brown on one side approximate 2 to 3 minutes. Turn
      and brown on the other side. Turn down heat to simmer and cook crab cakes
      another 5 to 8 minutes.

      This recipe yields about 8 cakes.

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