2 lbs. jumbo lump crab meat
1/2 c. diced celery
1/2 c. lg. diced onion
1 tbsp. diced pimiento
6 slices stale bread, without crust, soaked in water & squeezed dry
1 extra lg. egg

SEASONING:

1/2 tbsp. Old Bay seasoning
1/3 tbsp. curry powder
1 tsp. herb seasoning

SAUCE:

1/2 c. mayonnaise
1 tsp. spicy brown mustard
Salt & pepper to taste

Remove shell from crabmeat, being careful not to break the lumps. Saute celery and onion in butter. Mix seasoning. Mix sauce, bread and egg together. Toss crabmeat with seasoning. Add celery, onion and pimiento; toss. Add sauce mixture and toss. Scoop 4 ounce portions onto greased sheet pan. Press into cake form. Broil until golden brown, 6 to 8 minutes. Makes 12 crab cakes to serve 6.