Chef Warren's Jumbo Lump Crabcakes

• 1 lb jumbo lump crabmeat
• 1 each eggs
• 3 tbsp mayonnaise
• 1 tbsp dijon mustard
• 1 tsp old bay seasoning
• 1/4 cup Ritz cracker crumbs, coarse

1. Scramble the egg, add the rest of the ingredients except crabmeat, potato flakes and cracker crumbs and mix well.
2. Separate the crab in a bowl.
3. Pour mixture on top and gently fold, adding enough potato flakes to bind.
4. Once they begin to bind, add the cracker crumbs.
5. Using a scoop, form patties.
6. Refrigerate for 15 mins.
7. Fry in 350F oil until golden on each side.
8. Squeeze fresh lemon on top and serve.

jumbo lump crabmeat, eggs, mayonnaise, mustard, bay seasoning, cracker crumbs

Taken from cookpad.com/us/recipes/341219-chef-warrens-jumbo-lump-crabcakes (may not work)