Low country lump crab cakes

  • 1 lb. lump crab meat
  • 1/4 C diced celery
  • 1/4 C diced onion
  • 1/4 C diced green pepper
  • 1 egg
  • 1/4 C mayo
  • 1 C bread crumbs
  • 2 tsp. old bay
  • 1 tsp. salt
  • Olive oil
  • Extra bread crumbs

Take a medium mixing bowl, add celery, onion, green pepper, old bay, egg, mustard, black pepper, salt and stir together slowly.  Once the ingredients are mixed well, gently add crab meat and bread crumbs until well blended.  Meanwhile, heat medium size saute pan on low, then add 1/4 inch olive oil.  While pan is heating, use your hands to shape the crab cakes into 1 by 4 inch circles.  Saute crab cakes until golden brown on each side.  Best when served with salad or as a sandwich.