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.