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Beat egg in large bowl. Add Crab Cake Mix and mayonnaise; mix until well blended. Add crabmeat; toss gently until well mixed.
Shape mixture into 8 patties. Refrigerate 30 minutes.
Heat oil in large skillet on medium heat. Add 4 crab cakes; fry about 4 minutes per side until golden brown and cooked through (internal temperature of 165ºF). Repeat with remaining crab cakes, adding additional oil if needed.