Crab Cakes
By Lishka DeVoss

YIELD 2 crab cakes

INGREDIENTS

INDIVIDUALLY (ready to use):
vegetable oil for the pan
2/3 cup crab meat, lump preferred, shell and cartilage removed

BOWL ONE:
1/2 small stalk of celery, sliced very thin
4 Saltine crackers, crushed
1/4 tsp Old Bay Seasoning
dash of red hot pepper flakes 
2 tsp finely chopped parsley
3 large chives, chopped
dash of salt
freshly ground pepper

BOWL TWO (whisked together):
2 tsp vegetable oil
1 tsp spicy brown mustard
1/4 tsp Worcestershire sauce
1/3 a well-beaten large egg (save unused egg for omelet fixings, if you want)

PREPARATION

1. Combine BOWL ONE and BOWL TWO.

2. Gently fold in the crab meat (try not to break it up).

3. Heat up some oil in a non-stick pan over medium heat. When hot, divide the mixture into two and scoop into pan. Pat down and shape quickly with spatula.

4. Cook about 2 minutes or so on each side. Serve immediately.

Updated 2020-04-27

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