Academy Award Crab Cakes
| 1 | lb | Dungeness crab meat, picked over (lump crab meat is ok) |
| 2 | tsp | Old bay seasoning |
| 1/4 | tsp | Ground thyme |
| 1/2 | tsp | Dry mustard |
| 1/4 | tsp | Ground white pepper |
| 1/4 | tsp | Cayenne pepper powder, optional |
| 3 | tbl | Mayonnaise |
| 2 | tsp | Worcestershire sauce |
| 1/4 | cup | Fine dry breadcrumbs, unseasoned |
| 1 | x | Egg, beaten |
| 3 | tbl | 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 sauté lightly in oil about 1/2 inch deep until golden brown, turning once. These can be served hot or cold as a main dish or appetizer.Makes about 12
cakes depending on the size.