Fresh Picked Crab Cakes

Directions

1. 1
   Heat the butter in a medium saute pan over medium heat.
2. 2
   Add the celery and onions and saute until translucent, about 6 minutes.
3. 3
   Drain any excess butter and chill the celery and onions in the refrigerator.
4. 4
   In a mixing bowl, combine the yellow mustard, Dijon mustard, eggs, parsley, black pepper and seafood seasoning and mix well.
5. 5
   Add the chilled onion and celery to the mixing bowl and combine thoroughly.
6. 6
   Fold the saltines into the mixture.
7. 7
   Dump out the fresh-picked crabmeat onto a plate and sift through, checking for shell fragments but being careful not to break up the meat.
8. 8
   Dump the crabmeat into the mixing bowl and slowly fold the stuffing around the crabmeat, avoiding breaking up the crabmeat as much as possible.
9. 9
   Form the mixture into 7 to 8 equal patties (3 1/2 to 4 ounces each).
10. 10
    Chill in the refrigerator to help them set, at least 30 minutes.
11. 11
    Heat the vegetable oil in a medium saute pan or skillet over medium heat.
12. 12
    When the oil is fully heated, very carefully transfer 3 to 4 crab cakes to the oil and cook until golden and the internal temperature reaches 155 degrees F., 3 to 4 minutes per side.