Ingredients:

1 pound cooked blue crab meat or Dungeness crab meat
4 scallions (green part only), minced or 1/4 cup green onions minced
1 tablespoon chopped fresh herbs (such as cilantro, dill weed, basil, thyme, parsley, etc.)
1 1/2 teaspoon Old Bay Seasoning
1/4 cup bread crumbs
1/4 cup mayonnaise
Salt and white pepper to taste
1 large egg, slightly beaten
1/2 cup fine bread crumbs or cracker crumbs
4 tablespoons butter

Green Onion Sauce:
1/2 cup mayonnaise
3 tablespoons heavy cream
1 hard-cooked egg, minced
Couple drops Tabasco Sauce (or to taste)
1/2 teaspoon Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 jalapeno chili pepper, seeded, deveined, and very finely chopped
1/8 teaspoon sugar
3 tablespoons finely chopped green onions (green and white parts)

Methods:

Carefully clean the crab meat of any shells or cartilage. In a large bowl, gently mix crab meat, scallions or green onions, herbs, Old Bay seasoning, bread crumbs, and mayonnaise. Season with salt and white pepper. Carefully fold in egg with a rubber spatula until mixture just clings together.

Divide crab mixture into four portions and shape each into a flat, round cake about 3 inches across and 1-1/2 inches high Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried.)

Place bread or cracker crumbs into a shallow pie plate; lightly dredge crab cakes.

In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan; slowly fry crab cakes approximately 4 minutes per side or until crisp and golden brown, turning once only with a spatula. If the crab cake browns too quickly, reduce heat.The internal temperature should be 150 to 155 degrees F. with an instant read cooking thermometer.Removed from heat, transfer onto a serving platter, and serve hot with Green Onion Sauce.

Green Onion Sauce:
In a medium bowl, combine mayonnaise, cream, egg, Tabasco sauce, Worcestershire sauce, lemon juice, dry mustard, salt, peppr, japapeno chili, sugar, and green onions.Cover and refrigerate at least one hour. Serve cold.