2 pounds fresh crab meat (or the other stuff)

1 cup soft whole-wheat bread crumbs

2/3 cup minced onions (I like red for taste and color)

2/3 cup minced celery

1/3 cup minced garlic

1/4 cup mayonnaise (I like real Mayo Blue Plate)

1 egg white, lightly beaten

3 tsp. "BIG DADDY'S" SIZZLING or MILD SEASONING.

2 tsp. Dijon mustard

2 tsp. Worcestershire sauce (alias for "whatsthisheresauce?")

2 tsp. olive oil

Lemon Sauce

1 TBS corn starch

½ tsp. sugar

1 cup chicken broth

2 TBS water

½ tsp. lemon peel, grated

1/3 cup lemon juice

2 tsp. fresh parsley, chopped

CRAB CAKES:
Combine first 10 ingredients. Shape mixture into 12- ½ inch thick patties. Cover and chill for 2 to 3 hours. Heat olive oil on a griddle. Add crab patties; cook 4 to 5 minutes on each side or until golden brown. Serve with Lemon sauce. 

LEMON SAUCE:
Combine first 3 ingredients and a couple of pinches of  BIG DADDY'S seasoning, for lemon sauce in small saucepan and mix well. Stir in chicken broth and water. Cook over medium heat, stirring constantly, until mixture comes to a boil. (Take care not to burn) Reduce heat and simmer one minute or until mixture is thickened, stirring constantly. Remove from heat and stir in lemon peel, lemon juice and parsley.

Let set and serve warm over Crab cakes.fish, veggies and salmon cakes