Pick through crab and discard any pieces of cartilage.

Combine all remaining ingredients and mix well. Add crab and again
mix well. Form into four 5-ounce cakes, about 1/2 cup each, and
place on a baking sheet that has been sprayed with a non-stick
vegetable coating. Cover with plastic wrap and refrigerate for at
least 1 hour.

To cook, place crab cakes under a hot broiler until the tops are
a golden brown, 3 to 5 minutes. Serve immediately.