Capt. Woody’s Old South Crab Cakes

1 pound jumbo lump crab meat

½ lemon juiced seeds removed

1 tablespoon cracker meal

4 tablespoon butter

½ cup Hellmann’s mayonnaise

1 teaspoon Worcestershire sauce

1 tablespoon chopped fresh parsley

½ cup minced celery

1/2 teaspoons dry mustard

2 eggs lightly beaten

Salt and pepper to taste

Sauté the celery in butter and combined all other ingredients except crab. Gently fold in crab meat maintaining its lumpy texture. Shape crab mixture into cakes and sauté over medium heat 5 to 10 minutes per side. Add remaining butter and sauté remaining cakes. You can also bake them on a baking sheet and bake in 400 degree oven for 20 minutes or until golden, flipping cakes over once during cooking.