Recipe courtesy of Tony Phelan
Episode: Naples
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1 hr 30 min
45 min
7 to 8 crab cakes



Heat the butter in a medium saute pan over medium heat. Add the celery and onions and saute until translucent, about 6 minutes. Drain any excess butter and chill the celery and onions in the refrigerator.

In a mixing bowl, combine the yellow mustard, Dijon mustard, eggs, parsley, black pepper and seafood seasoning and mix well. Add the chilled onion and celery to the mixing bowl and combine thoroughly. Fold the saltines into the mixture.

Dump out the fresh-picked crabmeat onto a plate and sift through, checking for shell fragments but being careful not to break up the meat.

Dump the crabmeat into the mixing bowl and slowly fold the stuffing around the crabmeat, avoiding breaking up the crabmeat as much as possible.

Form the mixture into 7 to 8 equal patties (3 1/2 to 4 ounces each). Chill in the refrigerator to help them set, at least 30 minutes.

Heat the vegetable oil in a medium saute pan or skillet over medium heat. When the oil is fully heated, very carefully transfer 3 to 4 crab cakes to the oil and cook until golden and the internal temperature reaches 155 degrees F., 3 to 4 minutes per side.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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