3 cans lump crab meat
3/4 - 1 cup break crumbs
3 eggs, beaten
3 stalks celery, finely chopped
3 tbsp dried onion flakes, re-hydrated with water
3 tsp minced garlic (or more to taste)
In a large skillet, heat 1/4 inch deep of cooking oil to medium. Put onion in water to re-hydrate. Drain cans of crab meat and place meat in a medium bowl. Finely chop celery, add to crab meat. Add garlic, onion and egg. Loosely mix together. Add 3/4 cup bread crumbs and mix. Once mixed, try making a ball, if it seems too moist, add more bread crumbs. Shape into 12 crab cakes and fry in oil for approximately 4 minutes each side, or until golden brown.
We made a lovely meal of the crab cakes, chilled shrimp, hush puppies and celery and peanut butter.
