1. Fine chop celery, shallots and red bell pepper
2. If you have celery leaves, pluck, rinse and set aside
3. Mince garlic
4. In a large frying pan over medium high heat add butter and olive oil and bring to temperature
5. Add celery first, sauté approximately three minutes
6. Add shallots, sauté an additional three minutes
7. Add bell pepper, sauté another three minutes
8. Add garlic, sauté an additional two minutes
9. Add celery leaves and parsley, incorporate throughout and remove from heat – allow to cool
10. Set frying pan aside – you do not need to clean it
11. In a large bowl, drain and add crab claw meat
12. Add vegetable mixture
13. Add egg white and with very clean hands, incorporate well
14. Wash hands
15. Liberally sprinkle cornstarch over the mixture and mix by hand again
16. Wash hands
17. Add Old Bay Spice, smoked paprika and fresh cracked pepper and mix by hand again
18. Wash hands
19. In a separate bowl, crack egg and add two tablespoons of water – incorporate well
20. In another bowl, add panko bread crumbs
21. Divide crab cake mixture into eight portions on a small cookie sheet
22. Refrigerate for approximately 30 minutes to allow to set up
23. Peel pears
24. Fine dice pear meat
25. Fine chop chives
26. In a smaller bowl, whisk rice vinegar and chives
27. Add pear and chives and mix well
28. Refrigerate pear mixture
29. Remove crab from refrigerator
30. Gently flatten crab into cakes
31. Return frying pan to medium heat
32. Add two tablespoons of olive oil
33. Lightly bathe each crab cake in egg/water
34. Cover with panko bread crumbs
35. Add cakes to frying pan – cook approximately four minutes or until golden brown
36. Flip and cook approximately three minutes or until golden brown
37. Remove from heat
38. Using a slotted spook, spoon pear mixture onto each crab cake
39. Enjoy
    

Blue crab, native to the brackish waters of the estuaries and tidal basins of the Chesapeake Bay are of Maryland and known to spend part of their life in ocean waters are mighty good eating – but don't tell them that because those little varmints are also mighty fast, fierce and furious when they need to be – but still mighty good eating, particularly when it comes to soft shell crab or a crab cake recipe.

Crab has always been an integral part of coastal cuisine, first consumed by native populations indigenous to the area and then to European settlers who adopted crab as a dietary staple primary in soups and stews. The traditional crab cake recipe as we have come to know it is a relatively modern day creation, popularize in the mid-20th century when it because to make its appearance on seafood restaurant and shack menus before becoming a standard brunch item when paired with poached eggs enriched by a hollandaise sauce. Early binders with the addition of bread crumbs to increase bulk and decrease costs frequently featured mayonnaise or mustard.

From brunch to lunch to appetizers, crab cakes pair well with fresh fruit including apples, pears, peaches, mangoes or pineapple and a pineapple tomato salsa easily elevates your crab cake recipe to a preferred dinner party favorite.

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