1 lb. Lump crab meat
2 Tbsp. Butter
1 Tsp. Garlic, minced
1 Egg, beaten slightly
1/4 c. Mayonnaise
Salt, pepper and Season-All seasoning to taste
1/4 c. Parsley, minced
2 c. & 2 Tbsp. Breadcrumbs
1/4 c. Canola Oil

In a skillet over medium heat melt butter, add garlic; remove from heat and set aside. In a large bowl mix crabmeat, egg, mayonnaise, salt, pepper, Season-all, parsley and 2 tablespoons bread crumbs. Add to butter and garlic and mix well. Place the remaining 2 cups of breadcrumbs on a plate. Shape the crab mixture into a small cake and one at a time coat each cake in the breadcrumbs, pressing lightly to make sure the crumbs coat evenly. Place the cakes on a rack, or plate covered with wax paper, and refrigerate 1 to 2 hours (if you have the time). When you are ready to cook, heat in a large skillet with about a 1/4 cup oil or butter. When oil is hot add the cakes, one at the time; do not crowd. Adjust the heat so that the oil is sizzling but not burning the breadcrumbs. Cook until both sides are golden brown.