Crab Cakes, Melon and a Tossed Salad

We were looking for a light meal that was different from the usual stuff.  This technique also works with other types of canned meats or fish.  I've used both canned chicken and tuna with good results.

Crab Cakes

Two cans of lump crab meat  (we found it at Costco)
1/4 - 1/2 Vidalia onion, finely diced
1/2c celery, finely diced
2-3 cloves garlic
Zest from one lemon
Panko bread crumbs
Mayonnaise
Salt, Pepper
High quality olive oil
Parmesan cheese

- Gently saute the onions, celery and garlic until just cooked through
- Combine crab meat, sauteed vegetables, panko breadcrumbs and lemon zest
- Stir in roughly 1c of mayonnaise
(Augment with sufficient bread crumbs and mayonnaise so the crab meat mixture can be made into patties, like a hamburger)
- Season with salt and pepper to taste
- Shape into 2-3 oz cakes.  Smaller is better.  The cakes are rather fragile and are prone to break apart when handled.
- Heat a skillet to moderate temperature and add some olive oil
- Sear the crab cakes on each side for 3-4 minutes.  The goal is to heat them through and sear the outer surfaces to an attractive finish.  Stay close to the pan, these cakes will cook quickly
- Finish with a little high-quality olive oil, fresh lemon juice and grated Parmesan cheese

Serve with fresh melon and a tossed salad.  Pair with the white wine of your choice.  We served it with a light rose and it worked surprisingly well.