1lblump or jumbo lump crab(may use drained canned)
Instructions
Pre-heat oven to 400° Fahrenheit
Blend mayonnaise, mustard, egg, onions, and seafood seasoning in a large bowl.
Gently fold in the crab, being careful not to break up the lumps too much (make sure to discard any pieces of shell or spongy bits).
Using a large scoop, divide into eight even portions on a parchment or foil-lined baking sheet.
Drizzle a few drops of melted butter on top of each cake. Bake 20 to 25 minutes, until lightly browned. Add a squeeze of lemon before serving, and a dollop of the wonderful tartar sauce below.
Notes
If you are using canned crab, be aware it is usually very salty and I find it yields a salty crab cake. Ideally, if you can find low-sodium or better yet salt-free canned crab, that would be better.