Crab Cakes

I'm not a huge seafood person, but these are exceptional! So rich and tasty!

1 TBSP. vegetable oil
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, crushed
2/3 cup low-fat mayonnaise
3/4 tsp. dry mustard
1/2 tsp. paprika
1 tsp. salt
1/4 tsp. cayenne pepper
1 lb. crab meat
1 1/3 cups club crackers, crumbled, divided in half
2 TBSP. oil, divided in half, plus extra oil to grease baking pan

Heat oil in frying pan over medium heat. Add celery, onion and garlic. Saute over medium-low heat for 3-5 minutes. Remove from heat.

In large bowl, combine mayonnaise and spices. Add crab meat, 2/3 cup cracker crumbs, celery, onion and garlic. Using 1/2 cup measuring scoop, form mixture into 6 crab cakes about 4-5 inches in diameter. Dredge cakes in remaining cracker crumbs.

In frying pan, heat 1 TBSP. oil over medium heat. Place 3 crab cakes into pan and brown 4 minutes per side, until golden brown. Keep cakes warm in 300 degree oven while you cook remaining crab cakes in remaining 1 TBSP. of oil.

Sauce:

1 1/2 tsp. shallots
2 gherkins, minced (sweet pickle)
1 1/2 tsp. capers
1 TBSP. parsley
1 1/2 tsp. tarragon
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. sugar
pepper to taste
1 cup mayonnaise
1 boiled egg, chopped

Combine shallots, gherkins, capers, parsley and tarragon in coffee grinder or food processor. Pulse 5 seconds. Stir in lemon juice, Worcestershire sauce, mustard, salt, sugar and pepper. Stir into mayonnaise. Add egg and shallot mixture.