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 Tbsp Mayonnaise
2 tsp Worcestershire sauce
1/4 cup Fine dry breadcrumbs, unseasoned
1 Egg, beaten
3 Tbsp Sliced green onions or fresh cilantro, whichever
you prefer

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 until golden brown, turning once. These can be served
hot or cold as a main dish or appetizer. Makes about 12