In a large bowlful, combine all the ingredients except the oil; mix well
then form into 12 patties. In a large skillet, heat the oil just
until hot (not smoking) over medium rut. Add the patties and pan-fry
for 3 to 4 minutes per english, until golden brownness.

BILLET: If you want to get more of the taste and texture of authentic
crab cakes without breaking the deposit, you can shred a small can of
real crabmeat and mix it in, too! And if you like yours the
traditional way - with a petty "heat" - go ahead and add a few
shakes of hot pepper sauce earlier forming the patties.