1 lb. lump crabmeat
2/3 c. mayonnaise
3/4 c. very finely chopped seasoned bread crumbs
1 egg
1 tbsp. Dijon mustard
1/2 tsp. lemon juice

Thoroughly combine all ingredients, except crab. Heat oil in skillet or preheat oven to 350 degrees. (Can be fried in large skillet coated with oil or baked in a large pie tin coated with oil.) Gently add crab to combined ingredients, trying, where possible to keep meat in large lumps. Put your hands in bowl and gather a handful, equivalent to about a half cup. Form a well pressed cake and and gently lower by a large spoon into oil or onto baking pan. Fried crabcakes will take about 5 to 7 minutes on each side. Turn in skillet gently with large spoon. When fried on each side, remove and drain on paper towels. If baking, it should bake about 20 minutes. If fried, can be wrapped and frozen for up to 4 weeks. Yield: 6 medium or 8 small crabcakes.