Title: Academy award crab cakes
 Categories: Fish crab, Main dishes, Appetizers, Spreads and
      Yield: 12 Servings
 
      1 lb Dungeness crab meat; picked
           -over (lump crab meat is ok)
      2 ts Old bay seasoning
    1/4 ts Ground thyme
    1/2 ts Dry mustard
    1/4 ts Ground white pepper
    1/4 ts Cayenne pepper powder;
           -optional
      3 tb Mayonnaise
      2 ts Worcestershire sauce
    1/4 c  Fine dry breadcrumbs;
           -unseasoned
      1    Egg; beaten
      3 tb Sliced green onions or fresh
           -cilantro; whichever you
           -prefer
      2 oz 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 1/2 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 3/28/93-10/2/93-3/26/94 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)