Savannah Crab Cakes

A good friend of ours sent us this recipe preprinted with scrumptious photo on a postcard from his visit to Georgia. Of course, we just had to try it! We served it with Cajun Remoulade Sauce and lemon wedges.

• Ready In: 35 mins
• Yields: 6-8 patties

Ingredients

• 1  tablespoon butter
• 1⁄2 cup celery, chopped
• 1⁄2 cup onion, chopped
• 1⁄2 cup  breadcrumbs, divided (I used an additional 1/2 cup)
• 1  lb fresh crabmeat
• 1  egg, beaten
• 3  tablespoons mayonnaise
• 1  teaspoon parsley, chopped
• 1  teaspoon fresh dill, chopped

Directions

1. Melt butter in small skillet. Add celery and onion and saute until transparent; set aside.
2. In a large mixing bowl, gently combine crab, 1/4 cup of the breadcrumbs, egg, onion and celery, mayonnaise, parsley and dill.
3. Form cakes into 2-inch patties. Do not compress too much. Coat with remaining breadcrumbs.
4. Fry in oil 3-4 minutes per side or until golden brown.