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Step 1
Puree onion in a food processor until very smooth Add other ingredients to the processor and pulse until combined. Pour into a bowl, place plastic wrap directly on mixture (to prevent it from oxidizing), and refrigerate for 1-3 days.
Step 2
In a large bowl, combine crab, saltine crumbs, and egg mixture. Mix well to combine everything together. Refrigerate for twenty minutes to allow mixture to firm up. Prepare a large baking sheet lined with parchment paper. Using a large ice-cream scoop or similar utensil to keep the crab cakes the same sizes, portion the mixture into cakes. To make them easier to fry, you can refrigerate them for at least an hour and up to overnight. Add enough oil to reach halfway up the crab cakes in a large pan. Placing a few cakes at a time, cook on each side for about two minutes or until golden and cooked through.
Step 3
chop the scallion, parsley, and celery. mince the garlic
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