Ingredients

• 3 cups fresh breadcrumbs made from crustless French bread
• 8 ounces crabmeat, well drained
• 1 green onion, chopped
• 2 tablespoons chopped fresh dill
• 1 1/4 teaspoons Old Bay seasoning
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 large egg, beaten to blend
• 3 tablespoons butter

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Instructions

1. Mix 2 cups breadcrumbs, crabmeat, onion, dill, and Old Bay seasoning in large bowl until well combined. Stir in mayonnaise, mustard, and lemon juice. Season mixture with salt and pepper. Stir in egg. Form mixture into eight 1/2-inch-thick patties. Place remaining 1 cup breadcrumbs on plate. Coat crab cakes with breadcrumbs. Transfer to baking sheet. Refrigerate at least 30 minutes and up to 4 hours.
2. Melt butter in heavy large skillet over medium heat. In 2 batches, sauté crab cakes until golden, about 3 minutes per side. Serve hot.