Last Chance Crab Cakes

A few weeks ago, I bought the good can of lump crab on sale (still around ten bucks), and thought I would give crab cakes at home one last chance.  These were good!    I then had a dream that I made crab cakes eggs benedict.  Problem is, I have never poached an egg.  This will be my goal for 2013.

1 lb lump crab meat (the good stuff), drained

Juice of one lemon
Salt and Pepper, to taste
1 Shallot, minced
2 ribs of celery, minced
Old Bay seasoning (about a tablespoon)
1 ½ T light mayo
2 eggs, lightly whisked
4 slices of whole wheat bread, toasted.
Canola Oil.

 Preheat oven to 200.  Cover a baking sheet with parchment.

Mix everything together in a big bowl, crab through eggs.  Make bread crumbs out of the toast.  Either place the toast in a large sealed bag and tear and pulverize (or crumb in a food processor).  Fold about half of the crumbs into the crab mixture.  Place the remaining crumbs on a large plate and sprinkle with salt, pepper and a little more Old Bays.  Form the crab mixture into 8 balls.  Make cakes by pressing each ball into the crumbs on the plate, one side at a time, being careful to press everything together.  Place cakes on a plate and chill in the fridge.  When ready to cook, Heat a generous tablespoon of oil in non-stick skillet on medium heat.  Cook cakes two at a time, about 2 to 4 minutes each side.  Placing finished cakes on the baking sheet and keeping them warm in the oven. 

When all the cakes were finished, I left the finished cakes in the oven about a half-hour while we cocktailed.  Served with slaw.