Crab Cakes

This recipe was adapted from Emalee Chapman's Fresh 15-minute meals. The original recipe was for crab cakes. This is an easy recipe and it makes a great dish.

Ingredients (makes 8 small crab cakes - serves 3-4)
2 6 oz can Crabmeat, drained
2 tsp lemon juice
1 egg
1/2 cup Breadcrumbs
Kosher salt and pepper to taste
1/4 tsp Celery seed
1 tbsp flour
3 tbsp Olive oil (add more if needed)

Directions
1. Drain the crab meat and place in mixing bowl.  Add lemon or lime juice and eggs. Mix until well blended
2. Add breadcrumbs, salt and pepper (to taste) and celery seeds.  Mix to combine.
3. Form small patties (around 1 1/2 to 2" round). Sprinkle patties with flour on both sides.
4. Heat oil over medium-high heat. Cook 4 patties at a time. Cook approximately 3-4 minutes on the first side, and then 2-3 minutes on the other side.  Use more oil if needed.

Drain over paper towel and enjoy!