1 pound fresh crabmeat, picked over for shells and cartilage, and
drained
1/4 cup mayonnaise
1 scallion, minced (optional)
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon hot pepper sauce (optional)
3/4 cup dry breadcrumbs
Salt, black pepper and cayenne, to taste
1 large egg, lightly beaten
1/4 cup vegetable oil or clarified butter
In a bowl, mix the crabmeat, mayonnaise, scallion, Worcestershire sauce, mustard, hot pepper sauce and 1/4 cup of the breadcrumbs. Blend gently and carefully. Season with the salt, black pepper and cayenne.
Mix in the egg. Form the crab mixture into either 1/8- or 1/4-cup-sized flat cakes, depending on your taste. Dredge the cakes in the remaining breadcrumbs, pressing to make the crumbs stick.
Transfer the cakes to a baking sheet lined with waxed paper. Cover and refrigerate for 1 to 4 hours.
Heat the oil in a cast-iron (or other heavy) skillet over medium heat. Add a few crab cakes at a time to the skillet and cook until golden brown, about 2 minutes per side. Drain the cakes on paper towels.
Makes 12 to 24 crab cakes, depending on the size