1 lb. backfin lump crabmeat (the best you can find and it must be lump)
1 tbsp. flour
1 egg
1/4 c. heavy cream
Salt
Black pepper and cayenne to taste
1/8 lb. butter

Dredge flour over crab and stir gently to coat. Beat egg, cream and seasonings together. Pour over crab and very gently stir, being careful not to break up lumps of crab. Saute in butter until golden on both sides, turning gently, they are fragile.