in the harrisburg area, every restaurant, caterer, deli, whatever---say they make the BEST crabcakes......
that said, i will tell you that we always made the best!
here is my recipe:
1 lb. jumbo lump crabmeat
2 t. finely, finely diced red bell pepper, trimmed of pith (i call this "confetti" dice)
1/3 c. breadcrumbs
dash of salt and pepper
1/2 c. hellman's mayonnaise (this is the only mayonnaise i ever use unless i prepare it myself)
dash of cayenne
juice of 1/2 lemon (fresh only, not from a bottle)
method: beat the egg in small bowl and then add mayonnaise and mix well. add dash of cayenne and the juice of the lemon. in a large bowl, put the jumbo lump crabmeat. (**always smell the crabmeat before you use it or add it to anything--it should smell like the seashore in a pleasant way, no ammonia smell whatsoever!)
sprinkle the crabmeat with the tiny dice of red pepper, a dash of salt and pepper and the breadcrumbs. with a soft spatula, toss lightly to mix. then pour the egg mixture over and, again, using a soft spatula, toss to mix taking care not to break up the lumps of crab too much.
melt 3 T. butter on a baking sheet. form the crabmeat mixture into large mounds and place on the baking sheet. you should yeild 5 or 6 crabcakes per 1 lb. of crabmeat. bake in preheated 350* oven for 8 - 10 minutes. the crabcakes should be lightly browned on top and butter sizzling.
tips: these crabcakes can be formed small for hors d'oeuvres or just a bit larger as a wonderful addition to a composed salad. since ovens vary in temperature and "hot spots", a few additional minutes may be required for the baking time.