1 shallot, peeled and finely minced
8 tbsp. (1 stick) unsalted butter
1 tbsp. all-purpose flour
2 eggs, lightly beaten
1 lb. lump crab meat, shell removed
3 scallions, thinly sliced
1 c. fresh bread crumbs
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh dill
Salt and ground black pepper
3 limes, cut into 4 wedges only

Saute the shallot in 1 tablespoon of butter. In a large bowl, gently mix all ingredients except remaining butter and the limes. Do not over stir or crabmeat will break into small pieces. In large fry pan, heat the remaining butter until foamy. Form the crab meat mixture into small, thick pancakes and fry until golden brown, 3 to 4 minutes on each side, adding butter to the pan as necessary. Serve immediately with the lime wedges.