1. 1 lb. fresh pasteurized crab meat
2. 1/4 cup mayonnaise
3. 4 T. minced onion
4. 1 t. worcestershire sauce
5. 1 t. Old Bay Seasoning
6. 1/2 t. minced garlic
7. 1 t. groung pepper
8. 2 eggs, beaten
9. 2 T. minced celery
10. 1 T. lemon juice
11. 1/2 t. Tiger Sauce or hot sauce
12. 1 T. Dijon mustard
13. 1 t. salt
14. 1 cup fresh bread crumbs

Instructions

Remove any shells from the crab meat and set aside. Combine the rest of the ingredients except for 1/4 cup of the bread crumbs.Carefully fold in the crab meat and distribute evenly throughout the mixture. Use a 1/2 cup measuring cup to form the cakes. Dredge the cakes in the remaining bread crumbs before frying. Heat 1/2 t. vegetable oil and 1/2 t. of butter in a large non-stick skillet. Over a medium heat, sauté the crab cakes for about 2 minutes on each side or until nicely browned and heated through. Serve with Farmers Tartar Sauce, lemon juice and coleslaw. Makes 6 servings.