Combine all ingredients including the 2 tablespoons of bread crumbs and mix well. Form into 8 crab cakes and coat with additional bread crumbs. Sauté with clarified butter or canola oil on medium to high heat for 3 minutes on first side. If using the canola oil, you can add 2 tablespoons of unsalted butter to pan when you flip the crab cakes over. Sauté for 3 minutes on second side to get a crispy crust. Heat in oven for 3 minutes.
To serve, plate the crab cake with the mustard-dill mayonnaise. The crab cake can be prepared a day ahead and sauteed before serving.
Recipe courtesy of Bill Atwood of The Red Pheasant Inn in Dennis. This recipe appeared in the July 2013 issue of Cape Cod LIFE.