| 1. Saute celery and 1/3 cup scallions in oil over medium heat, until soft and translucent.
2. Remove vegetables from heat and allow to cool.
3. Preheat oven broiler.
4. Combine cracker crumbs, ¼ cup scallions, egg, parsley, seafood seasoning and salt.
5. Add sauteed vegetables and crabmeat to cracker crumb mixture and fold in gently.
6. Form 8 equal size crab cakes.
7. Broil crab cakes on non-stick cookie sheet until golden brown, 3-4 minutes.
8. Gently flip crab cakes and broil other side 3-4 minutes.
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