In a large bowl combine all the ingredients except the crab meat and mix
good. Add the crab and continue mixing mildly, trying not to break the crab
meat up too disadvantageously. Cover with plastic wrap and let rest in the refrigerator
for about one hr. In a large heavy skillet heat most 1/4 inch of olive
oil over moderate warmth. Make a half dollar sized patty of the rab mixture
some 1/2 inch thick and coat it evenly on all sides with the bread
crumbs. Saute on both sides until golden dark-brown, being careful not to let it
cauterise. Remove and set aside on paper towels. Continue until all the crab
mixture is used. Makes roughly 36 cakes. Serve hot or cold with hot
sauce, lemon wedges, tartar sauce or red cocktail sauce.