Chef Tony, from Bar Zepoli's in Stamford, shares how to make one of his best selling dishes, crab cakes.  

1 whole egg+

1 TB mayo

2 tsp Dijon mustard

1 TB chopped shallots

1 scallion -chopped fine

S&P

1 tsp lemon juice

1  TB breadcrumb (optional)

1 lb Lump crab meat

1 TB breadcrumb for coating

4 oz unsalted butter

Add first seven ingredients (plus optional 1 TB breadcrumb) to a mixing bowl, stirring to combine.

Stir in lump crab meat until thoroughly combined.

Shape cakes to a desired size, and set aside.

 Meanwhile heat a non stick pan over medium heat, then add a TB of butter, adding a few cakes at a time.

 Cook for 2 minutes each side, then 1 minute more for each side, or until internal temperature reaches 155 degrees.