• Combine all the ingredients (except butter) together in a bowl. Use a rubber spatula and fold ingredients together carefully, making sure not to break up the pieces of lump crab.
• Form the mixture into 4 equally sized balls and place on a plate. Chill in the fridge for 1 hour. This will help to make sure your crab cakes don’t fall apart.
• Heat the butter in skillet over medium heat. Add the crab cakes and cook for 3-5 minutes until golden brown on the bottom.
• Use a spatula to flip the crab cakes and lightly press down on each one to form into a cake instead of a ball. Cook for 2-4 minutes, until golden brown.
• Remove the crab cakes and sprinkle with minced green onions (optional) and serve with crab cake sauce.

Baking Instructions (if you prefer to bake instead of pan-frying them)

• Form into patties per instructions above.
• Bake on a parchment paper lined baking sheet at 450F degrees for 10-12 minutes, flipping halfway, until golden brown.