Step 1

Pick through the crab meat and remove any shell pieces that may have been missed by the packaging process. Set aside.

Step 2

In a medium bowl mix together the rest of the ingredients, then gently fold in the crab meat until fully combined. The mixture should still be mostly crab, and should barely hold together. Gently form these into 12 crab cakes (or 8 larger ones.)

Step 3

Heat a large nonstick skillet over medium high heat. Add in a few tablespoons of olive or vegetable oil, just enough to coat the bottom of the pan; swirl to coat.

Step 4

In 2 batches, gently place the crab cakes in the hot oil and pan fry for about 4 minutes, flip cakes over and fry for another 4 minutes (adjusting your heat if they're over-browning too fast.)

Step 5

Transfer crab cakes to a plate and serve while still warm. Enjoy with lemon wedges, remoulade sauce or tartar sauce.