Crab Cakes Servings: Serves 4-6Crab cakes can be prepared thru step 2 up to 24 hrs in advance.Ingredients1 pound fresh or pasteurized crabmeat , picked over6 tablespoons plain dried breadcrumbs4 scallions , green parts only, minced1 tablespoon chopped fresh parsley, cilantro, dill or basil1 1/2 teaspoons Old Bay seasoning1/4 cup mayonnaiseSalt and pepper1 large egg , lightly beaten1/4 cup all-purpose flour1/4 cup vegetable oilDirections-Gently toss the crab, 4 tablespoons of the breadcrumbs, the scallions,parsley, and Old Bay together in a large bowl. Add the mayonnaise and gentlycombine using a rubber spatula. Season the crab mixture with salt and pepperto taste. Gently fold in the egg. If necessary, add the remaining 2 tablespoonsof breadcrumbs as needed until the mixture just clings together.-Divide the crab mixture into four or six equal portions and shape each into a3-inch-wide patty. Transfer the patties to a large plastic-wrap-lined plate. Coverwith plastic wrap and chill until firm, about 30 minutes.-Spread the flour in a shallow dish. Coat the crab cakes lightly with the flour.Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering.Gently lay the chilled crab cakes in the skillet and cook until crisp and brown onboth sides, about 10 minutes. Serve with the lemon wedges.Tip: Great Crab CakesThere are three keys to making great crab cakes. First, you need really good,fresh crabmeat. Second, don't go overboard with the seasonings; use just enoughseasoning to enhance the crab's naturally sweet flavor. Lastly, use only enoughbreadcrumbs (the binder) as needed to hold the crabmeat together without overwhelming its delicate texture. Depending on how juicy the crab is, you may needless (or more) breadcrumbs. One other helpful trick is to use a light hand whenmixing to avoid breaking up the lumps of crabmeat. Chilling the cakes beforecooking them is important, too. When chilled, they hold together better in the pan.

Thanks to Jazmon for the great recipe.