An adaptation of a recipe for Cod Cakes from Sam Sifton of the NY Times.
INGREDIENTS

1 lb crabmeat

2 T butter
2 ribs of celery, diced
1 medium-sized onion, diced
2 large cloves of garlic, minced

1 heaping T of mayonnaise
2 t Dijon mustard
2 eggs, beaten
3/4 t kosher or sea salt
1/2 t ground black pepper
1 1/2 t Old Bay seasoning

1 heaping cup of panko bread crumbs
1 C  roughly chopped parsley

1/4 C neutral oil, like canola

mayonnaise (to smear on patties prior to pan frying)

PREPARATION

In a medium saute pan, on medium-high heat, melt butter. When the butter foams, add
celery, onion and garlic, and saute, stirring often, until vegs soften and the onion is translucent. Transfer to a medium-large mixing bowl.

In a small bowl, mix together mayonnaise, mustard, eggs, salt. pepper and Old Bay.
Add this to the sauteed vegetables, add the panko bread crumbs and stir to combine.
Add the parsley, and stir again.

Add the crabmeat and stir in gently, so that the crabmeat does not totally disintergrate, but stay in the sections (lumps) it came in. Make patties (you should be able to get 8 decent size patties, or more if you want smaller patties). They should hold together well , but if need be, place patties on parchment on a sheet pan, cover with plastic wrap and refrigerate for 30 min or longer to set.

Apply a small smear of mayonnaise to the exterior of the patties. Set a large saute pan on high heat, add the neutral oil. When the oil is shimmering, place cakes on pan, reduce heat to medium-high, and saute until golden brown. (The mayonnaise smear will give the patties a crisp crust). Serve immediately.