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1
Gently mix the crabmeat, scallions, herb, Old Bay, 2 tablespoons bread crumbs, and mayonnaise in a medium bowl, being careful not to break up the lumps of crab.
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2
Season with salt and white pepper to taste.
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3
Carefully fold in the egg with a rubber spatula until the mixture just clings together.
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4
Add more crumbs if necessary.
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5
(see note).
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6
Divide the crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1 1/2 inches high.
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7
Arrange the cakes on a baking sheet lined with waxed or parchment paper; cover with plastic wrap and chill at least 30 minutes.
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8
(The crab cakes can be refrigerated up to 24 hours.
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9
).
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10
Put the flour on a plate or in a pie tin.
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11
Lightly dredge the crab cakes in the flour.
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12
Heat the oil in a large, preferably nonstick skillet over medium-high heat until hot but not smoking.
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13
Gently place chilled crab cakes in the skillet; pan-fry until the outsides are crisp and browned, 4 to 5 minutes per side.
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14
Serve immediately with lemon wedges or dipping sauce.
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15
Note: The amount of bread crumbs you add will depend on the moistness of the crabmeat.
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16
Start with the smallest amount, adjust the seasonings, then add the egg.
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17
If the cakes won't bind at this point, add more bread crumbs, 1 tablespoon at a time.
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18
If you can't find fresh jumbo lump crabmeat, pasteurized crabmeat, though not as good, is a decent substitute.
