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.