<table border="0" cellpadding="0" cellspacing="0" width="482px"><tbody><tr><td style="width: 62%; padding-right: 10px;" align="left" valign="top"><table cellpadding="0" cellspacing="0" width="100%"><tbody><tr><td align="left" valign="top">Yield: Serves 4 </td> </tr> <tr> <td style="padding-top: 10px;">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.</td> </tr> <tr> <td style="padding-top: 10px;"> RECIPE INGREDIENTS
<table> <tbody><tr><td>1 pound lump crabmeat (preferably jumbo lump), picked over to remove cartilage and shell fragments</td></tr> <tr><td>4 medium scallions (http://www.cooking.com/Recipes-and-More/Glossary.aspx?GlossName=Scallions) , green part only, minced (about 1/2 cup)</td></tr> <tr><td>1 tablespoon fresh parsley or cilantro, dill, or basil, chopped</td></tr> <tr><td>1 1/2 teaspoons Old Bay seasoning</td></tr> <tr><td>2 tablespoons dry bread crumbs , or up to 1/4 cup (see headnote), fine</td></tr> <tr><td>1/4 cup mayonnaise</td></tr> <tr><td>Table salt</td></tr> <tr><td>Ground black pepper</td></tr> <tr><td>1 large egg</td></tr> <tr><td>1/4 cup unbleached all-purpose flour</td></tr> <tr><td>4 tablespoons vegetable oil</td></tr> </tbody></table> </td> </tr> </tbody></table> </td> <td style="width: 38%;" align="left" valign="top"> <table border="0" cellpadding="2" cellspacing="0" width="100%"> <tbody><tr> <td>
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</td> </tr> </tbody></table> </td> </tr> <tr> <td colspan="2" style="padding-top: 10px; padding-right: 10px;" align="left" valign="top"> DIRECTIONS
<table> <tbody><tr><td>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.
</td></tr> <tr><td>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.)
</td></tr> <tr><td>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.</td></tr></tbody></table></td></tr></tbody></table>
thaks for that, but I already have a way I do it, and its probably just short of a half pound of meat left. Pretty much ill mold that fuck into a cake shape and drop it in some oil for like 25 seconds to get it to old. its already cooked so i dont need to get too fancy