Amount	Ingredients	ChefsBest Recommended Products
1 pound	crabmeat, picked through to remove shells	Chicken of the Sea
1 tablespoon	minced onion
1 tablespoon	minced celery
½ teaspoon	minced garlic
1 teaspoon	chopped parsley
1 teaspoon	Dijon mustard	Grey Poupon
¼ cup	mayonnaise	Kraft Real Mayonnaise
1	egg, beaten lightly	Eggland's Best
1 cup	breadcrumbs
1 tablespoon	cream
½ tablespoon	seafood seasoning
1 teaspoon	salt
1 teaspoon	pepper
½ teaspoon	dry mustard
	Breading
1 cup	flour
2 cups	breadcrumbs
2	eggs, beaten with 2 tablespoons of milk	Eggland's Best
1 cup	olive oil	Colavita

Steps

1. In a large bowl, gently mix together the first group of ingredients. Form ¼ cup portions into balls, flatten slightly and set aside.
2. Place the 1 cup flour, 2 cups breadcrumbs and 2 beaten eggs in three separate bowls. Dip each crab cake first into the flour, then the egg and then into the bread crumbs. Set aside.
3. Heat 2-3 tablespoons of the olive oil in a sauté pan over medium flame. Working in batches of 3 or 4 at a time, sear the crab cakes until golden on one side. Then flip and cook until golden on the other side, about 3 minutes on each side. Keep warm in a low oven and repeat with remaining crab cakes, adding more oil as needed.

Notes

Blue crab works well for this dish, but Dungeness crab, if in season, gives it an extra sweetness and richness.

Japanese breadcrumbs are ideal for this dish, but any type will work well.

Recommended Wines

Chardonnay