Crab Cakes

Rachel's birthday dinner request!

1/4 cup finely chopped celery
1/4 cup finely diced onions
1/4 cup pimento chopped
1/3 cup capers
1 tsp. Worcestershire sauce
1/2 tsp thyme
1/2 tsp parsley
1 tsp minced garlic
juice of a lemon
1 egg beaten
1/2 tsp seafood seasoning
1 pound lump crab cake
1/2 tsp dijohn mustard
1 cup to 1 and 1/2 cups bread crumbs
Use enough for it to stay together but you don't want too much.
Mix it all together in a bowl and then shape into flattened fist sized balls. Bake on lightly sprayed cookie sheet for 8-10 minutes at 350. The alternative way to cook them is to saute in a frying pan with butter. Dad prefers the baking way.
Eat with or without cocktail sauce. He has basically combined three recipes here, just adding to the first recipe other stuff that sounds yummy in them. So, if you don't have one ingredient, don't panic. Like the pimentos. Just make them without them. They are really glorified meat loaf only with crab instead of hamburger, get it? The egg keeps all the yummy stuff together that compliments the crab and the very best crab cakes have more crab and less bread crumbs and other stuff. Don't mush up the crab. Mix all the other stuff together and then add the crab at the end to leave some big chunks!