Pan-Fried Crab Cakes

From Cooks Illustrated "Best Recipe" cookbook.  I also included their recipe for Tartar Sauce and Creamy Dipping Sauce


1 lb jumbo lump crabmeat, picked over to remove cartilage or shell (they recommended fresh blue crabmeat but not pasteurized, which is of course impossible to find.  They really recommend against canned.)
4 scallions, green part only, minced (about 1/2 cup)
1 tablespoon chopped fresh herbs, such as cilantro, dill, basic, or parsley
1-1/2 teaspoons Old Bay seasoning
2-4 tablespoons plain dry bread crumbs
1/4 cup mayonnaise (commercial like Hellmans, they recommend against homemade)
salt and ground white pepper
1 large egg
1/4 cup all-purpose flour
4 tablespoons vegetable oil

1.  Gently mix crabmeat, scallions, herb, Old Bay, 2 tablespoons bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps.  Season with salt and white pepper to taste.  Carefully fold in egg with rubber spatula until mixture just clings together.  Add more crumbs if necessary.
2.  Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1-1/2 inches high.  Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes.  (Can be refrigerated up to 24 hours.)
3.  Put flour on plate or in pie tin.  Lightly dredge crab cakes.  Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking.  Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side.  Serve hot, with Tartar Sauce or Creamy Dipping Sauce.