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Looking for an innovative appetizer for your summer fiesta? Enjoy the taste of Primehouse without leaving your backyard. 


1 tablespoon peanut oil
¾ cup onion, finely diced
½ cup celery, finely diced
1 cup unsalted butter, softened
1 cup mayonnaise
2 pounds lump crab meat, picked clean of all shell and cartilage
3 tablespoons minced fresh chives
1 tablespoon freshly grated lemon zest
2 teaspoons Old Bay seasoning
Pinch of cayenne pepper
2 large eggs
1 box Pretz pretzel sticks (can be found for purchase in Japanese gourmet stores)
1 cup (or more) clarified butter



Heat the oil in a small sauté pan over medium heat.
Add onion and celery; sauté for around 4 minutes, or until they are soft and translucent.
Remove the vegetables from the heat; drain off and discard the excess oil. Set aside.
Combine butter and mayonnaise in a large mixing bowl.
Using a handheld electronic mixer or a wooden spoon; beat until the mixture is well blended and very smooth.
Fold in the crab meat, chives, lemon zest, Old Bay seasoning and cayenne along with the onions and celery.
Cover the mixture and refrigerate for two hours to chill.
Line a baking sheet with parchment paper; set aside.
Remove the crab cake mixture from the refrigerator.
Line 1 row of Pretz (about 8 pretzels) closely together; top with about ¼ cup of the mixture.
Line the top with the same amount of pretzels, creating a raft.
Place the pretzel coated cakes on the prepared baking sheet.
Lightly cover with plastic wrap and refrigerate for about 30 minutes, or until the cakes are firm.
Heat the clarified butter in a large sauté pan over medium heat until it begins to smoke. In batches, using additional butter as needed, fry the crab cakes for about 3 minutes per side, or until they are golden brown.
Place crab cakes on paper towels to drain.
Place cakes on a serving platter.