Cajun King Crab Cakes

Ingredients

• 2 lbs whole Alaskan King Crab Legs- Shoulder to tip
• 2 cups plain bread crumbs
• 2 tbs Spicy mustard (I use an apple/cinnamon spicy mustard: I'll supply a picture tomorrow)
• Cajun Seasoning to taste
• Granulated Garlic to taste
• Pepper to taste
• Salt to taste
• Dried parsley to taste
• Dried oregano to taste
• Old Bay Seasoning to taste
• 1 tbs Worcestershire sauce
• 1 oz melted clarified butter
• 3 whole large eggs
• Vegetable Oil for Frying
• 1/2 red bell pepper, minced
• 1/4 large red onion, minced
• 1 large stalk celery, minced

Directions
Thaw and rinse salt water glaze from the Alaskan King Crab legs. To remove the meat from the legs, take a leg, and break it by bending it backwards against the joint. Once you have a segment of leg broken off take your sea sheller and insert the pointed end into the shell. Using a can opening motion, move the sheller through the shell. Once the shell has been cracked, separate the shell and remove the interior meat. Be careful not to pull the cartilage with the meat.
Once you have the meat collected, put some vegetable oil in a deep skillet and begin heating it.
After the oil starts heating, combine all ingredients except for butter and eggs in a large mixing bowl and mix by hand. Once that is worked in, add the butter and work that in. Afterward, add all three eggs and mix well using your hands. Form crab cakes by rolling a 2 inch ball of the mixture between your hands and pressing until you have a patty about 1 inch thick.
To cook the crab cakes, place them gently in hot oil for 3 minutes per side. Finished crab cakes will be browned and crispy on both sides.