Crab Cakes

Drain Wild-Caught Lump Crab (1 lb) and pick out fin or shell pieces.

In a large bowl, mix Celery (1/2 cup), Scallion (1/2 cup), Eggland's Best Classic Egg (1), Lemon (1), Gluten-Free Bread (1 cup), Fresh Parsley (1/2 cup), Mayonnaise (1/3 cup), Worcestershire Sauce (1 tsp), Old Bay® Seasoning (1 tsp), Dijon Mustard (1 tsp), Salt (1/4 tsp), and Ground White Pepper (1/4 tsp). Carefully add the crab last, taking care not to break up the lumps as you incorporate it.

Make patties. Each should be about the size of your palm and 1/2-inch (1-centimeter) thick.

Place patties on parchment paper-lined baking sheet and refrigerate for 15 minutes.

Preheat a large pan with Olive Oil (as needed). Saute your crab cakes for 3 minutes per side over medium-low heat, then drain on paper towels.

Serve immediately and enjoy!