Copycat Red Lobster Crab Cakes

1 lb lump crab meat (make sure you check for shells before preparing)

½ teaspoon minced garlic

1 tablespoon minced onions

1 tablespoon diced celery

2 tablespoons low fat mayonnaise

1 egg

1 teaspoon Dijon mustard

1 teaspoon Old Bay Seasoning

¼ cup bread crumbs

Salt and Pepper to taste

Olive Oil or Pam for sautéing

To start, in a bowl combine all ingredients except for the crab and
the bread crumbs. Mix the ingredients together and then carefully mix in
the crab meat. Spread out the bread crumbs on the counter. Role crab
mixture into a ball about 2 inches or so in diameter. Put the ball in
the bread crumbs flattening it out into a patty about 1 inch thick by 3
inches in diameter. Refrigerate the crab cakes until you are ready to
cook them.

To cook, in a skillet, heat a small amount of olive oil, brown the crab
cake on each side for about 2-3 minutes, then reduce heat to low and
cook for an additional 8 minutes.