Recipe - Academy Award Crab Cakes

1 pound Dungeness crab meat; picked
over (lump crab meat is ok)
2 teaspoon Old bay seasoning
One fourth teaspoon Ground thyme
One half teaspoon Dry mustard
One fourth teaspoon Ground white pepper
One fourth teaspoon Cayenne pepper powder;
optional
3 tablespoon Mayonnaise
2 teaspoon Worcestershire sauce
One fourth cup Fine dry breadcrumbs;
unseasoned
1 Egg; beaten
3 tablespoon Sliced green onions or fresh
cilantro; whichever you
prefer
2 ounce Crab fat; (if available and
optional)

In a large bowl gently fold all the ingredients together adding the bread
crumbs last. Try not to break the crab meat up into small pieces. Depending
on how moist the crab mixture is you may want to use less. The less bread
crumbs you can use as a binder the better the crab cakes are in my opinion.
I would not add more than a quarter cup. Chill the mixture covered 1 or 2
hours in the refrigerator and they will form a better cake when you are
ready cook them. This is very important. Not only will they form a better
cake but the consistency will be nicer. To cook use enough mixture to form
a large silver dollar sized cake and saute lightly in oil about One half inch
deep ( I prefer a good olive oil ) until golden brown, turning once. These
can be served hot or cold as a main entree or appetizer. Makes about 12
cakes depending on the size.

NOTES : Combination of recipes made 3/28/9310/2/933/26/94 and 7/19/97 I
prefer Dungeness crab meat but will use Blue Crab select lump meat when
available. This is my favorite crab cake as of this writing. I am beginning
to use Japanese Panko in my crab cakes as it seems to be lighter. (Japanese
bread crumbs)
Recipe by: LeRoy Trnavsky

Posted to MCRecipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
25, 1998