• ½ cup celery (diced)
• ½ cup yellow onion (diced)
• 2 eggs
• 1 lb fresh picked lump crabmeat
• 1 ½ tbsp dijion mustard
• 3 tbsp yellow mustrd
• 1 ½ tsp black pepper
• 1 ½ tsp parsley
• 1 ½ tsp old bay
• 4 tbsp butter/margarine
• 1 ½ unsalted crackers
Dice celery and yellow onions very fine.
Sauté celery and onions in butter or margarine,
drain excess butter and chill.
In mixing bowl add the yellow mustard, Dijon
mustard, well beaten eggs, black pepper, parsley
and old bay and mix well.
Add the chilled onion and celery to mixing bowl
and mix well.
Crush the unsalted crackers and measure to 1½ cups.
Slowly mix in the crushed crackers.
Place the fresh picked crabmeat onto a plate and
sift through checking for shell fragments but careful
enough to not break up the meat.
Add the crabmeat into the mixing bowl evenly
Slowly fold the stuffing around the crabmeat,
avoiding breaking up the meat as much as possible.
Form the mixture into patties.
Should get 7-8 3 ½ oz.- 4 oz. patties