Maryland Crab Cakes - cooking recipe

Ingredients

1 lb lump crabmeat, picked over to remove shell fragments (preferably jumbo lump)
4 medium scallions, green part only, minced (about 1/2 cup)
1 tablespoon fresh parsley leaves, chopped (or dill, or basil,)
2 tablespoons dry breadcrumbs (adjust as needed based on moisture & binding)
1 1/2 teaspoons Old Bay Seasoning (absolutely no substitutions!)
1/4 cup mayonnaise
salt
pepper
1 large egg, beaten
1/4 cup unbleached all-purpose flour
1/4 cup vegetable oil

Preparation

Gently mix, by hand, 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.
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.).
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,.
Chef's Notes.
Use a *very* delicate hand when mixing. You don't want to break up the crab meat.
Use the bare minimum of filler necessary to just hold the cakes together. These are Crab Cakes, not crab flavoured bread cakes!
You can broil them rather than fry. In that case, omit the flour dusting. Be very careful when turning. You don't want them to fall apart.