Chesapeake Bay is the home of the blue crab and the origin of this recipe for great crab cakes.
Combine egg and breadcrumbs. Sauté onion, celery, and green pepper in butter. Now add all ingredients together. Mix well. If too dry, add more mayonnaise. Chill 1 hour. Shape into small cakes. Fry in peanut or vegetable oil for about 5 minutes on each side. Serve with Newburg Sauce.