1 lg. egg
3 tbsp. mayonnaise
2 tbsp. fresh parsley, chopped
1 tbsp. fresh lemon juice
1 tsp. Dijon mustard
1/3 c. dry bread crumbs
1/2 tsp. salt
1/4 tsp. ground red pepper
1 lb. lump crabmeat, flaked & picked over
1/2 c. fresh bread crumbs
2 tbsp. butter

Whisk first 7 ingredients in large bowl. Add crabmeat and fresh bread crumbs, mix well. Line cookie sheet with wax paper. Using 1/3 cup measure, shape crab mixture into eight 1 inch thick patties. Coat lightly with dry bread crumbs. Refrigerate 1 hour or up to 8 hours. Melt butter in 1 large or 2 medium nonstick skillets over medium-high, add crabcakes and cook until golden, 3 minutes per side. Serves 4.

TARTAR SAUCE:

1/4 c. sour cream
3 tbsp. mayonnaise
2 tbsp. peeled, chopped lemon
1 tbsp. fresh parsley, chopped
1 green onion, minced
1 tsp. fresh lemon juice
1 tsp. capers, chopped
1/4 tsp. red pepper sauce

Combine all ingredients in small bowl. Use with crab cakes.