Mix together the egg, mayonnaise, mustard, basil, parsley and lemon juice. Add crab and crackers and stir gently to combine. Form into small patties (they can be larger if you prefer- I make about 12), and refrigerate for at least 30 minutes. Heat the oil in a saute pan over medium-high heat. Fry the crabcakes, about a minute or two per side until golden brown.
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