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) , Scallions (1/2 cup) , 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.

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.