Classic Crab Cakes

• 2 tablespoons sour cream
• 1 large egg, lightly beaten
• 1 cup soft, fresh breadcrumbs
• 2 tablespoons fresh lemon juice
• 1 1/4 teaspoons seafood seasoning
• 1/4 teaspoon freshly ground black pepper
• 1 pound fresh lump crabmeat, drained
• 1 tablespoon butter
• 2 tablespoons olive or vegetable oil

1. Combine first 6 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 4 (4-inch) patties; chill 1 hour.
2. Melt butter with oil in a large skillet over medium-high heat; add crab cakes, and cook 4 to 6 minutes on each side or until golden.
3. Crab Cake BLT: Place bottom of 1 toasted bun on a serving plate; spread with 2 teaspoons mayonnaise, and top with 1 lettuce leaf, 2 cooked bacon slices, 1 Classic Crab Cake, 2 tomato slices, and top of toasted bun. Makes 1 serving.

sour cream, egg, fresh breadcrumbs, lemon juice, seafood seasoning, freshly ground black pepper, lump crabmeat, butter, olive

Taken from www.myrecipes.com/recipe/classic-crab-cakes (may not work)