Marino'S Best Crab Cakes - cooking recipe

Ingredients

2 tablespoons dried onion flakes, can use fresh, chopped
1 tablespoon celery, chopped fine
1 tablespoon parsley, chopped
2 eggs
2 tablespoons tartar sauce
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon pepper
1/2 teaspoon German mustard, deli style
1 lb lump crabmeat, picked over
1/2 cup plain breadcrumbs
3 tablespoons butter
vegetable oil
1 lemon, cut into wedges

Preparation

In a bowl, beat eggs and whisk in onion flakes, celery, parsley, tartar sauce, Worcestershire sauce, Old Bay, pepper and mustard.
Add crab meat gently with a spoon so that the lumps remain without seperating too much. Gently mix in the bread crumbs.
Make the mixture into 4-5 crab cakes with your hands. Try not to make them too fat.
Put them on a plate and cover with plastic wrap. Refrigerate from 15 minutes up to 3 hours.
Melt butter and oil in a skillet over medium heat and saute the crab cakes till golden brown, no longer than 3 minutes per side.
Place on paper towels to drain and serve with lemon wedges.