Zesty Crab Cakes

1 Tablespoon Butter

1 Onion, finely chopped

2 Stalk Celery, finely chopped

1 1/2 Cups Crab Meat

2 Cups Panko (Japanese bread crumbs), divided

1 Jar Cocktail Sauce

1/2 Cup Monterey Jack Cheese, Shredded

1/4 Cup Sour Cream

2 Large Eggs, Lightly Beaten

1/4 Cup Olive Oil

Melt butter over medium-high heat in large skillet.  Add onion and celery;  cook, stirring frequently, for 3 to 5 minutes or until tender.

Combine onion-celery mixture, crabmeat, 1 cup Panko crumbs, 1/3 cup shrimp sauce, cheese, sour cream and eggs; mix well.  Shape mixture into 2-inch-round patties.  Coat crab cakes with remaining Panko crumbs.

Heat 2 tablespoons oil over medium-high heat in same skillet.  Add half of crab cakes; cook on each side for 1 to 2 minutes or until golden brown.  Drain on paper towels. Repeat with remaining crab cakes, adding oil as needed.

Serve with remaining shrimp sauce.

Makes 60 small crab cakes.