Mix everything except the egg in a bowl. Taste and adjust seasonings and then add the egg when satisfied. Shape filling into 2 inch crabcakes. Roll the cakes in bread crumbs and then refrigerate for about an hour to firm up.
Heat 1/4 cup of canola oil in a shallow pan and cook cakes for about 3 minutes per side, try to turn them only one time. Serve with your favorite tartar sauce or aioli.