Crabcakes, adapted from "Maryland Crab Cakes I" and "Maryland Crab Cakes II" from The New York Times Heritage Cookbook.  
Tartar sauce adapted from a recipe in the same book. 

1 can (1 lb.) crabmeat
3 T. chopped scallions
1/4 c. chopped parsley
1/2 c. bread crumbs
1/2 t. salt
1/4 t. freshly ground black pepper
1 t. dry mustard
1 egg
1 t. Worcestershire sauce

Combine all ingredients, form into patties, saute in butter, serve with tartar sauce (see below).  Makes ~8 crabcakes.

tartar sauce:

1 c. mayonnaise (I use light)
2 T. chopped parsley
1 T. chopped chives
1 T. chopped tarragon
1 t. finely chopped onion
1 T. capers
1 sm. sour pickle, chopped
1 T. chopped chervil (optional)

Combine all ingredients.