In a large bowl, thoroughly mix the egg
, seafood seasoning, mayonnaise
, breadcrumbs, ginger juice or powder, hot sauce
, lemon juice
, and oil. Add the crab and blend
into the mixture, being careful not to break up the lumps of meat. Refrigerate for 30 minutes to 1 hour.
Portion the crab into 2-ounce cakes
and lightly dust
with flour. Heat a skillet over medium heat with the oil. Add the cakes and saute until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, 2 to 3 minutes. Repeat the process until all the cakes have been cooked.