Academy Award Crab Cakes Recipe

• 1 lb Dungeness crab meat, picked over (lump crab meat is ok)
• 2 tsp Old bay seasoning
• 1/4 tsp Grnd thyme
• 1/2 tsp Dry mustard
• 1/4 tsp Grnd white pepper
• 1/4 tsp Cayenne pepper pwdr, optional
• 3 Tbsp. Mayonnaise
• 2 tsp Worcestershire sauce
• 1/4 c. Fine dry breadcrumbs, unseasoned
• 1 x Egg, beaten
• 3 Tbsp. Sliced green onions or possibly fresh cilantro, whichever you prefer
• 2 ounce Crab fat, (if available and optional)

1. In a large bowl gently fold all the ingredients together adding the bread crumbs last.
2. Try not to break the crab meat up into small pcs.
3. Depending on how moist the crab mix is you may want to use less.
4. The less bread crumbs you can use as a binder the better the crab cakes are in my opinion.
5. I would not add in more than a quarter c.. Refrigeratethe mix covered 1 or possibly 2 hrs in the refrigerator and they will form a better cake when you are ready cook them.
6. This is very important.
7. Not only will they form a better cake but the consistency will be nicer.
8. To cook use sufficient mix to create a large silver dollar sized cake and saute/fry lightly in oil about 1/2 inch deep ( I prefer a good extra virgin olive oil ) till golden, turning once.
9. These can be served warm or possibly cool as a main entree or possibly appetizer.
10. Makes about 12cakes depending on the size.
11. prefer Dungeness crab meat but will use Blue Crab select lump meat when available.
12. This is my favorite crab cake as of this writing.
13. I am beginning to use Japanese Panko in my crab cakes as it seems to be lighter.
14. (Japanese bread crumbs)

crab meat, bay seasoning, thyme, mustard, white pepper, cayenne pepper, mayonnaise, worcestershire sauce, breadcrumbs, egg, green onions

Taken from cookeatshare.com/recipes/academy-award-crab-cakes-62260 (may not work)