Place the cans of crab meat into the refrigerator a day before using it in this recipe. The next day, remove it from the fridge and drain well, then place into a medium mixing bowl. Check for any bits of shell!

Finely mince the celery by hand or use a food processor.

Add the celery to the crab and stir well.

Add the egg, mayonnaise, Old Bay Seasoning and 1/2 cup of the bread crumb mixture.

Stir well and let rest at room temperature for 15 minutes.

While the crab cake mixture is resting make the Crab Louie style sauce:

Stir all sauce ingredients together in a small bowl. Refrigerate till ready to serve.

Gently roll the cakes into a loose ball, pressing down on the ball to flatten it into a cake. You should have about 4 cakes that are 1 1/2 inches thick. Refrigerate for 30 minutes to firm them.

Melt the butter and olive oil over medium-high heat in a cast iron or non stick skillet.

When the butter stops foaming and begins to brown slightly gently add the crab cakes. Cook them on one side for 7 minutes, then gently flip and cook on the other side for 7 minutes.

Serve with the Crab Louie style sauce and a large salad for a light, refreshing meal.