Maryland Style Crab Cakes

Maryland Style Crab Cakes from Culinary Arts Center Restaurant

1 egg
1/2 c. mayonnaise
1/3 c. red bell pepper, brunoise
1/3 c. celery, brunoise
2 Tbsp. flat-leaf parsley, minced
1/4 c. scallions, minced
1 Tbsp. lemon zest, minced
2 tsps. fresh lemon juice
1/2 tsp. Chesapeake seasoning
1 lb. backfin crabmeat, picked for shells
+/- 3 c. saltine cracker crumbs

1. Beat the egg, then beat in the mayonnaise. Stir in the vegetables and seasonings. The mixture should be highly seasoned.
2. Pick over the crabmeat without breaking up the lumps, adding the picked meat to the bowl. Working lightly with fingertips, add just enough crumbs to make the crabmeat hold a shape (about 1 c.), being careful to keep the crabmeat lumps intact.
3. Divide into 8 even portions and form into oval patties. Press the patties into the remaining crumbs to coat on all sides. Place on a rack set over a half sheet tray and refrigerate uncovered for 1 hour until firm.
4. Remove crab cakes from refrigerator. Press lightly into remaining crumbs. Pan fry until golden brown.