2 tablespoons butterHot Sauce, to Taste
2 tablespoons olive oil     1 Tablespoon parsley, chopped
2 cloves garlic, peeled and chopped1 egg, beaten
1 celery stalk, minced1 pound lump crabmeat
1 red bell pepper, minced  1/2 cup breadcrumbs
1 teaspoon Old Bay Seasoning
Salt and pepper, to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano

Preheat oven to 375 degrees.  In medium saucepan, melt butter with oil over medium-low heat.  Add garlic, celery and bell pepper.  Sauté 2 minutes.  Place vegetable mixture into large mixing bowl to cool.  After cooling, add Old Bay, thyme, oregano, hot sauce (to taste), parsley and egg.  Mix thoroughly.  Add lump crabmeat.  Mix well, but gently trying not to break up crab.  Add breadcrumbs, enough to bring mixture together.  Form mixture into balls.  Place balls on baking sheet and press down to form cakes.  Bake for 20 minutes.  Serve with either cocktail sauce or mango dipping sauce.

Serves 7 - 8
Patriot Tip

Japanese Panko breadcrumbs are a great substitute for ordinary breadcrumbs.  Panko breadcrumbs taste lighter and are crispier.