Simple Crabcakes

I felt that Thomas needed a break from his regular diet of chicken, beef and fish. Now that he's 15 months old, I figured it was safe to introduce him to shellfish. Having lived in Maryland for four years, I have always loved crabcakes.

Ingredients
8 oz lump crab meat (I use Whole Catch Lump Crab Meat from Whole Foods)
1 egg, lightly beaten
1/2 C bread crumbs, evenly divided
1/4 C chopped green onions
1 t lemon juice
1 T dijon mustard
Dash of cayenne pepper
salt and pepper to taste

Combine the crab meat, egg, 1/4 C bread crumbs, dijon mustard, salt and pepper.
Mix until the ingredients are well combined.
Create 1 1/2 inch balls and cover the balls with the remaining bread crumbs. Set aside.
Heat olive oil in a skillet over medium heat.
Add approximately 4-5 balls to skillet at a time and flatten the balls with a spatula.
Cook for 2 minutes on each side.
Serve with tartar sauce.

Approximately 5 servings (2 crabcakes per serving)