Crab Cakes

  • 1 tin Bay Beyond® crabmeat, drained
  • 1/4 cup fine bread crumbs
  • 1 egg, beaten
  • 1/4 cup mayonnaise
  • 2 tsp. celery, chopped
  • 2 tsp. onion, chopped
  • 1/4 tsp. Chesapeake Bay Seasoning
  • Olive oil and/or butter
Sauté celery and onion in olive oil and/or butter until tender, then place in a mixing bowl. Add crabmeat (drained), bread crumbs, egg, mayonnaise and seasoning to bowl. Form into four evenly sized cakes or a dozen appetizer sized cakes. Lightly coat skillet with butter and/or oil and cook crab cakes over medium heat for a few minutes on each side until golden. (Broiling is also an option.) Serve with your favorite sauce.
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