Crab Cakes

INGREDIENTS:
1 1/2 teaspoon old bay seasoning
1 teaspoon Worcestershire sauce
1/2 tsp minced garlic
4 tbsp butter
1 large egg
2 tbsp mayonnaise
1 cup of bread crumbs
8 oz crabmeat
1/4 cup celery
1/4 cup of bell pepper
1/4 onion
Salt and Pepper to taste

DIRECTIONS:
1. Prepare the vegetables. Cut half a stalk of celery and dice with a food chopper or by hand. Measure 1/4 cup.
2. Next slice and mince 1/4 cup of bell pepper and add celery. Chop 1/4 of onion and add it to the other vegetables. Over low heat, melt 2 tbs of butter.
3. Add the vegetables, and cook for a few minutes. Add salt and pepper to taste.
4. Crack an egg in a large bowl and whisk. Add the mayonnaise, old bay seasoning, garlic and Worcestershire sauce. Whisk until well combined.
5. When vegetables are tender add them to the egg mixture. Pour in the bread crumbs and combine everything. Finally mix in the crabmeat with your hands.
6. Form small patties and place them onto a sheet of wax paper. Place the cakes in the refrigerator for about an hour to chill and hold their shape.
7. In a large skillet heat 3 tbsp of butter over moderately high heat. Saute the crab cakes in small batches for 1 to 2 minutes on each side or until they are golden brown.
8. Serve crab cakes warm