1 lb. Pasteurized lump crab meat
1 T. fresh chopped parsley
2-4 T. plain dry breadcrumbs
salt and ground white pepper
1/4 cup all purpose flour
lemon wedges or dipping sauce
4 minced scallions (green part only)
1 1/2 t. Old Bay Seasoning
1/4 cup mayonaise
1 large egg
1/4 cup vegetable oil
Gently mix the crab meat, scallions, parsley, Old Bay Seasoning, 2 T. breadcrumbs and mayonaise in a medium bowl. Be careful not tobreak up the lumps of crab. Season with salt and white pepper (to taste). Use a spatula to carefully fold in the egg until the mixture barely clings together. Add bread crumbs as needed for consistency.
Make four even portions from the crab mixture and shape them into fat round cakes. Arrange the cakes on a baking sheet lined with waxed or parchment paper. Cover with plastic wrap and chill for at least 30 minutes (can be refridgerated for up to 24 hours.
Put the flour on a plate and lightly dredge the crab cakes. Heat the vegetable oil in a large skillet until hot (but not smoking). Gently place the chilled crab cakes into the skillet. Fry the cakes until the outer edges are crispy and brown, approximately 4 – 5 minutes per side. Serve while hot, with lemon wedges or dipping sauce.