Recipe for Petite Crab Cakes 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
6 tbl sweet butter
1 lb of canned crab claw meat, or lump crab meat, picked over
1/3 cup of Panko or plain bread crumbs
1/2 cup mayonnaise
1/2 tsp Old Bay Seasoning
1/2 tsp Worcestershire Sauce
A little Tabasco
1 tbl chives, chopped
1 tbl parsley chopped.
Instructions:
Instructions: Cook the onions and celery in 4 tbsp. of the butter until tender. Add the crab and bread crumbs and mix thoroughly. Remove from heat.

Combine the remaining ingredients in a large bowl thoroughly and add the crab mixture. Mix to incorporate. On a sheet pan, make 16 small crab cakes and chill for an hour.

Right before serving dip the crab cakes into a bowl of panko and coat them lightly. Put a tablespoon of butter into a large skillet and fry half of the cakes for a couple minutes on each side, repeat.

Serve with Sauce Remoulade ( Recipe Below) and lemon wedges.

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