| 1. Over medium heat in a small saute pan, melt 1 tablespoon of butter and saute onions, celery and bell pepper until soft, and translucent.
2. Remove from heat and allow vegetables to cool.
3. Combine cooled vegetables and remaining ingredients in medium mixing bowl.
4. Form into small equal sized crab cakes.
5. In a medium saute pan, melt remaining butter over medium heat.
6. Saute crab cakes 4 minutes per side, or until golden brown and cooked through.
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