1/2 cup brunoise celery
1/2 cup minced onion
1 teaspoon minced garlic
White wine to deglaze
1 cup mayonnaise
1 tablespoon Dijon Mustard
1 tablespoon Old Bay
1 tablespoon Tabasco
1 Tablespoon Worcestershire
3 eggs
1 lemon zest and juice
Salt to taste
1 cup Panko
2 pounds jumbo lump crab
-Sweat celery, onions and garlic. Deglaze wtih white wine and reduce to au sec. Cool vegetables.
-In a large mixing bowl add mayonnaise, Old Bay, mustard, Tabasco, Worcestershire, eggs, lemon zest and salt.
-Mix ingredients together with a whisk. Add celery, shallots and garlic. Add crab and fold in Panko. Gently mix crab wtih hands, being careful not to break up lumps.
-Preheat oven to 350 degrees. Form into patties. In a large saute pan, heat 1 tablespoon olive oil. Place crab cakes in pand and sear to a golden brown. Flip crab cakes and finish in the oven for six minutes.