In a large bowl, mix all of the ingredients except the crabmeat and butter. Once mixed, gently fold in the crab meat and shape into 8 crab cakes. Put in refrigerator and let chill for one hour.
Melt butter in large skillet over medium-high heat. Cook crab cakes for 3-5 minutes until light brown on the bottom and then flip and cook another 3 minutes.
Serve immediately or throw in oven at 200°F to keep warm and serve when ready.
Notes
Use a good quality jump lump crab meat as it is all about the crab.
Stir all the ingredients except the crab first as you want to mix the crab as little as possible.
Chill the crabs cakes for an hour so they don't break apart.
Use an ice cream scoop or ¼ cup so you get consistently sized crab cakes.