In a large bowl mix the mayonnaise, gingerroot, green onions, thyme, hot sauce
and Dijon mustard. Add the cracker crumbs and crab meat and gently mix
trying not to break the crab meat up too lots. Cover with plastic wrap and
let rest in the refrigerator for approximately 1 hr. In a large heavy skillet,
heat most 1/4 inch of the olive oil over moderate hotness. Make a half dollar
sized patty of the crab meat mixture around 1/2 inch thick and coat
it evenly on all sides with cracker crumbs. Saute on both sides until
golden brownness, being careful not to let them combust. Remove and set aside on
paper towels. Continue until all the crab mixture is cooked. Serve hot or
cold accompanied with hot sauce, lemon wedges or tartar sauce.