Serves 4

The amount of bread crumbs you add will depend on the crabmeat’s juiciness.
Start with the smallest amount, adjust the seasonings, then add the egg.
If the cakes won't bind at this point, then add more bread crumbs, one tablespoon at a time.

RECIPE INGREDIENTS

1 pound lump crabmeat (preferably jumbo lump), picked over to remove cartilage and shell fragments

4 medium scallions , green part only, minced (about 1/2 cup)

1 tablespoon fresh parsley or cilantro, dill, or basil, chopped

1 1/2 teaspoons Old Bay seasoning

2 tablespoons dry bread crumbs , or up to 1/4 cup (see headnote), fine

1/4 cup mayonnaise

Table salt

Ground black pepper

1 large egg

1/4 cup unbleached all-purpose flour

4 tablespoons vegetable oil

RECIPE METHOD

Gently mix crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium bowl,
being careful not to break up crab lumps. Season with salt and white pepper to taste.
Carefully fold in egg with rubber spatula until mixture just clings together.

Divide crab mixture into four portions and shape each into a fat, round cake,
about 3 inches across and 1 1/2-inches high.
Arrange on baking sheet lined with waxed paper; cover with plastic wrap
and chill at least 30 minutes. (Can refrigerate up to 24 hours.)

Put flour on plate or in pie tin.
Lightly dredge crab cakes.
Heat oil in large, preferably nonstick skillet over medium-high heat
until hot but not smoking.
Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned,
4 to 5 minutes per side. Serve hot.