Source: Chef Ed Dean - Lantana Grille, Phoenix, Arizona

5 pounds snow crab, ready to eat
1 cup yellow onion, finely diced
1 cup celery, finely diced
3/4 cup red bell pepper, seeded and finely diced
1/4 cup fresh garlic, minced
4 tablespoons Old Bay seasoning
Salt and pepper to taste
1 1/2 cups mayonnaise
2 to 3 cups Panko bread crumbs
6 eggs
3 cups seasoned flour
3 cups buttermilk
3 cups bread crumbs
2 tablespoons olive oil
1/4 cup parsley, chopped

Mix together the first 10 ingredients and the parsley. Portion and shape each crab cake. Lightly freeze, then dip each into flour, buttermilk, then bread crumbs. Saut?crab cakes in a medium skillet with 2 tablespoons olive oil until medium golden brown.

Makes 25 servings.