Make sure there are no shells in crab meat. There shouldn't be very
many in backfin. Handle carefully so that the meat remains in lumps.
Put all ingredients in a bowl and carefully mix so that the crab meat
remains in lumps. I do this by repeatedly lifting the lumps with my
fingers and turning them over in the bowl. Form into 4 crab cakes and
place on a platter or dish. Place in refrigerator for at least 1
hour, longer if time permits. This allows egg to gel enough to hold
crab cake together when frying. Deep fry in hot vegetable oil
(375?F) for about 90 seconds or until crab cakes are light brown.
Drain on paper towel. Serve on bread or saltine crackers.
Note:
Never put bread or cracker crumbs inside a crab cake sandwich.