INGREDIENTS:
1/2 cup finely chopped onion
1/2 cup finely chopped celery
3/4 stick (6 tablespoons)
  unsalted butter
1 pound jumbo lump crab meat,
  picked over
1/3 cup fine dry bread crumbs
1/2 cup mayonnaise
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
Tabasco, a few drops 
2 tablespoons minced, fresh
  flat-leafed parsley leaves

DIRECTIONS: 
In a skillet cook onion and celery in
4 tablespoons butter over moderately
low heat, stirring, until tender and 
transfer to a bowl. Stir in crab and 
bread crumbs. In a small bowl whisk 
together mayonnaise, Old Bay seasoning,
Worcestershire sauce, Tabasco, parsley,
salt and pepper to taste and stir into
crab mixture until combined well.

Line a baking sheet with wax paper.
Form crab mixture into 6 flattened
rounds, each about 3 inches wide and
3/4 inches thick. Transfer to baking
sheet. Chill crab cakes, covered with
plastic wrap, at least 1 hour and up
to 4.

In a heavy skillet heat 1 tablespoon
butter over moderate heat until foam
subsides and cook half of crab cakes
until golden brown, about 2 to 3
minutes on each side. Cook remaining
cakes in remaining tablespoon butter
in same manner.

Serve crab cakes warm with lemon wedges.

Makes 6 cakes.