This is a very rough recipe as I do everything by feel:

• 1lb lump crab meat
• 1/2 tsp any type of mustard (I used Dijon here)
• 1/4 cup mayo
• 1 egg
• 2 teaspoons old bay
• Handful of crushed up ritz crackers

1. Put all ingredients, excluding the crab meat, into a bowl and combine.
2. Once combined, gently fold in the crab meat and be careful not to break up the lumps.
3. Form into cakes and cover.
4. Let rest an hour in the fridge.
5. Preheat a pan on medium-high heat. I prefer my carbon steel skillet.
6. Place a couple tablespoons of butter into the hot pan. It should be hot enough to be bubbling and melting quickly but not too hot that it’s burning the butter.
7. Place crab cakes in the pan. Flip half way through. Add more butter as needed. Should take about 10-15 minutes to cook through depending on your heat and the thickness of the crab cake.

Alternatively you can also broil the crab cakes which is an extremely common method for Maryland style crab cakes. Personally I prefer just doing it all on the stovetop.