1. Saute celery and onion in butter with Old Bay until vegetables are translucent. Let cool.
2. Meanwhile, mix eggs, mayonnaise and mustard. Fold in scallions and crabmeat.
3. Add cooled vegetables and saltines. Let mixture sit refrigerated for a couple of hours to fully absorb liquid.
4. Shape into 8 patties.
5. Heat saute pan over medium heat with a thin film of oil and brown crab cakes on both sides.
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