Pan Fried Crab Cakes

Line a baking sheet with waxed paper and set aside.

Combine the crabmeat, scallions, herbs, Old Bay seasoning, bread crumbs, and mayonnaise in a bowl. Gently mix the ingredients so as not to flake the crab too much. Add salt and white pepper to taste.

Gently fold in the egg and combine just until the mixture holds together. Again, do not overwork the mixture.

Divide the crab mixture into cakes about 3 inches by 1 1/2 inches high. Place on a the prepared baking sheet, cover with plastic wrap, and chill for 30-60 minutes, or up to one day.

When the crab is chilled, place the flour in a shallow dish. Lightly dredge the crab cakes in the flour.

Heat oil in a large skillet over medium high heat. Fry the crab cakes, in batches if needed, until crisp and brown, about 4 minutes per side. Remove from the pan and let drain for a minute on paper toweling. Serve hot, with or without a dipping sauce.

cook's notes

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.