Pick through the crab meat checking for any leftover small bits of shell. Try not to break up any lumps too much (unless you like much smaller pieces of crab.)
Add the crab meat to a bowl then add the beaten egg, 1 tablespoon of flour, salt, paprika (or Old Bay seasoning), and black pepper. Stir gently until combined.
Form the mixture into 8 even-sized patties, packing them firmly. Place on a plate or sheet tray.
Place the tray into the refrigerator to set for 30 minutes (doing this helps the crab cakes keep their shape while cooking).
Place the remaining ¼ cup flour on a plate. Very carefully place the crab cakes, one at a time, onto the flour and lightly coat them on both sides. Place them back onto the sheet tray.
Place a large skillet over medium heat. Once the skillet is hot, melt the butter.
Fry the crab cakes for about 3-4 minutes per side until lightly golden brown. Do not overcrowd the pan (you may have to dry in batches).
Optional: serve with chopped parsley, lemon wedges, and tartar sauce.
Video
Notes
If you can find Old Bay Seasoning, use that in this recipe instead of paprika.
Lump crab, jumbo lump crab and claw crab meat can all be used.
You can add a tad bit of oil to the butter. This will help the butter to not burn at a higher temperature.
Some other optional seasonings include: lemon pepper seasoning, Lawry's seasoning salt or even a little minced onion.
Imitation crab is not recommended.
These can be frozen, see tips above on how to do that.