Crab Cakes

Sunday was Kevin's birthday. Since we were traveling home from Greece his birthday dinner was postponed until Monday night. On the menu, his favorite cake...crab cakes!
I have yet to find crabs meat in Germany - canned or otherwise. So, when we were in Dublin we picked up a stash. Now, whenever we see a Mark & Spencer food hall in our travelers we'll be sure to purchase a can or two.

Last night I made crab cake sandwiches using soft warm rolls. I spread a bit of spicy mustard on each roll and topped the crab cake with crispy Romaine lettuce and fresh sliced tomatoes. The result was a perfect birthday cake.

2 cans lump crabmeat (170 grams or 6 ounces each)
1/2 red onion
1 stalk celery
2 slices white or wheat bread
1 teaspoon Old Bay seasoning
1 egg
1/4 cup dried breadcrumbs
2 tablespoons olive oil

Drain cab meat and place in a large bowl. Finely dice onion and celery. Add to bowl with crabmeat. Remove the crust from the bread and finely grate. Add breadcrumbs to the crab mixture. Add Old Bay seasoning and egg. Mix everything together until the egg is fully incorporated.

Form crab mixture into four even-sized cakes.* Preheat a medium-sized frying pan over high heat with olive oil. Lightly coat the crab cakes with the dried breadcrumbs and place in the hot oil.

Cook on the first side until golden brown, about three to four minutes. Using a spatula, flip the crab cake. Allow the other side to cook until golden brown, about three more minutes.

Serve hot.

* Note: The recipe can be made up to this point and the pre-formed cakes can be stored in the refrigerator until you are ready to pan fry them just before serving.