2 Tbsp. unsalted butter
¼ cup minced onion
2 stalks celery with tops, minced (about ¼ cup)
1 pound fresh crabmeat, picked over for shell fragments
2 Tbsb. mayonnaise
1 large egg, beaten
1-1/2 cup fresh breadcrumbs (fresh white bread processed with the metal blade)
Salt and pepper to taste
Clarified butter or olive oil for frying
Meyer lenom aïoli or herb mayonnaise to garnish
Melt butter in a skillet over medium heat and sauté onion and celery for 3 minutes. Transfer to a large bowl and allow to cool.
Add the crabmeat, mayonnaise, egg and 1 cup of the breadvrumbs. Toss and mix gently. Season with salt and pepper. You may need to add a little more mayonnaise if the mixture seems dry.
Form into 8 round patties, each about 2 inches across and ¾ inch thick. Lightly press the remaining breadcrumbs onto each side.
Heat a large cast iron or heavy non-stick skillet over medium-high heat. Pour in about 1/8 inch clarified butter or oil and cook the crab cakes for 3 to 4 minutes on each side, or until golden.
Serve with Meyer lemon aïoli or herb mayonnaise.