Combine all ingredients in a stainless steel bowl and fold together. Do not mix vigorously or the crabmeat will break apart.
Form the crabmeat mixture into two ounce patties. Recipe will yield approximately 10, 2-ounce portions.
In a saute pan, heat two tablespoons of olive oil until just before smoking. Place crab cakes in pan and cook until golden brown, approximately 2 minutes. Turn them over and sear for two minutes more until golden brown.
Remove from pan and continue process until all cakes are cooked. Serve over some baby mache with a little drizzle of fresh squeezed lemon juice.