• 1/2 teaspoon garlic, minced
• 1 tablespoon onions, minced
• 1 tablespoon celery, diced
• 2 tablespoons mayonnaise
• 1 egg
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon Dijon mustard
• 1 teaspoon Old Bay Seasoning
• 1/4 cup breadcrumbs
• 1 lb lump crabmeat
• 2 tablespoons oil, for sauteing

1. In a large 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 your work surface.
2. Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs, gently flatten the balls of crab mixture & round the edges. Form the cakes about one-half inch thick & three inches round.
3. Refrigerate. In a sauté pan heat 2 tablespoons of oil. Gently slide in two crab cakes at a time. Brown on one side approximately two-to-three minutes. Turn and brown the other side. Turn down heat and simmer crab cakes another 5-8 minutes.

My favorite from Red Lobster.