2 tbsp unsalted butter
2 tbsp finely chopped (sauteed) onion
2 large eggs
2 tbsp chopped fresh herbs
2 tbsp freshly squeezed lemon juice
1 lb. lump crab meat
2/3 c bread crumbs
hot sauce to taste
olive oil (enough for 1/4-inch layer in pan)
cornmeal (enough to lightly coat each crab cake)

Combine all ingredients up until olive oil. Form into 4 cakes and coat with corn meal. Heat oil - when hot add crab cakes and cook 3-4 minutes on each side. Serve immediately, or loosely cover and transfer to a warm oven.