Add the mayonnaise, egg, mustard, celery seed, paprika, dill and salt and lemon juice and half of the breadcrumbs to a large bowl, whisk to mix well. Add the crab meat and the rest of the breadcrumbs. Use a fork or hands to carefully mix well, being careful not to break up the meat. Refrigerate for 1 hour.

Divide the mix into 4 equal parts. Take ¼ of the mix and press together firmly with your hands so they hold together then shape into round, flat patties. If they stick to your hands or fall apart, they are too wet. You can sprinkle in a little (start with ½ teaspoon) flour. Place on a plate and refrigerate, this will also help them stay together. While they chill, make the sauce.

To a blender add the mayonnaise, scallions/spring onions, lemon zest and juice, mustard, salt, pepper, olive oil and honey. Blend until smooth, set aside.

To a large, heavy skillet add the oil over medium heat. Carefully place the crab cakes in the pan, do not crowd. Cook for 5 minutes until browned on the first side. Don't turn or move until there is a good crust on the bottom (this helps keep them together) and turn. Cook until golden brown and the internal temperature reaches 145°F/63°C using a meat thermometer.