Mix the first 7 ingredients in a
Mix in the crab.
Mix in enough breadcrumbs ( about
2 cups) to form a mixture that barely holds together.
Spread the remaining breadcrumbs
on a baking sheet. Shape the crab mixture into eight 3/4 inch
thick patties. Coat the crab cakes with the remaining
breadcrumbs, pressing to adhere. Cover with plastic wrap and
refrigerate at least 1 hour. It can be prepared 4 hours ahead,
Melt 1 tablespoon of butter with
1 tablespoon of oil in a large nonstick skillet over medium high
heat. Add 4 crab cakes, reduce the heat to medium and cook until
brown about 4 minutes per side. Wipe the skillet clean. Repeat
with the remaining butter, oil and crab cakes.
Transfer the crab cakes to
plates. Serve crab cakes immediately with lemon wedges.