In a heavy skillet, fry crab cakes in butter (or olive oil), turning once until both sides are nicely browned (about 10 minutes).

Recipe

Dijion Crab Cake Sauce

Ingredients:
1 tablespoon vegetable oil
1 small shallot, minced
1 small garlic clove, minced
pinch of kosher salt
1/2 oz white wine
2 tablespoons Dijon mustard
1 tablespoon butter

Directions:
Sautee shallot and garlic until shallot is translucent. Add wine to deglaze pan, allowing to reduce for 15-30 seconds. Add mustard and salt; bring to boil. Remove from heat. Add butter and stir gently.