Makes 8 crab cakes
1/4 cup chives, chopped fine
1/4 cup celery, with leaves, chopped fine
4 tablespoons dehydrated Idaho potatoes
1 teaspoon Old Bay seasoning
1/2 teaspoon black pepper
1 large egg, beaten
6 tablespoons Hellmann’s mayonnaise
12 saltine crackers, crushed fine
1 pound regular backfin blue crab
Pam cooking spray
3-4 tablespoons sliced almonds
1 8-ounce container sour cream
additional chopped chives
Mix chives, celery, potatoes, Old Bay, pepper, egg, and mayonnaise. Add saltines. Let sit for 20 minutes. Gently fold in crabmeat. Spray fry pan with Pam, and toast almonds until light brown. Preheat oven to 350 degrees, and spray cookie sheet with Pam. Form eight crab cakes with round cookie cutter, cover with almonds, and spray lightly with Pam. Bake for 30 minutes. Serve with bowl of sour cream mixed with chopped chives.
