Mouth-watering Crab Cakes

Description
From Mr. Food. Soft on the inside... crunchy on the outside.
 * Contributed by Catsrecipes Y-Group
 * Makes 1 dozen

Ingredients

 * 3 cans (4½ oz each) crabmeat, drained and flaked
 * 2 cups Italian-flavored bread crumbs, divided
 * ¼ cup (½ stick) butter, softened
 * 3 eggs
 * 1 celery stalk, finely chopped
 * 3 tbsp mayonnaise
 * 1½ tsp Worcestershire sauce
 * 1 tsp salt
 * ½ tsp black pepper
 * ¼ cup vegetable oil

Directions

 * 1) In a medium-sized bowl, combine the crabmeat, 1¼ cups bread crumbs, the butter, 2 eggs, the celery, mayonnaise, Worcestershire sauce, salt and pepper; mix well.
 * 2) Shape into 12 crab cakes, using about ¼ cup of mixture for each.
 * 3) In shallow dish, beat the remaining egg with a fork.
 * 4) Place the remaining ¾ cup of bread crumbs in another shallow dish.
 * 5) In a large skillet, heat the oil over medium heat until hot but not smoking.
 * 6) Dip the crab cakes in the egg, then in the bread crumbs, coating completely.
 * 7) Cook the crab cakes in batches for 3 to 4 minutes per side, or until golden.
 * 8) Drain on paper towel-lined platter.
 * 9) Serve immediately.