Remove any shell or cartilage from crabmeat. Place meat in a medium bowl.
Melt butter in a medium saucepan. Sauté onion and celery until tender. Remove from heat. Stir in basil, thyme, cayenne, salt and Tabasco.
Blend in mayonnaise, egg and bread crumbs. Gently blend into crabmeat, being careful not to break the meat apart.
Shape into 6 or 8 patties. Dredge lightly in the remaining 1 cup crumbs.
Fry crab cakes in 3 tablespoons of oil at 350 degrees for about 4 minutes or until golden brown per side. Drain on paper towels.
The golden crust on these cakes covers a succulent filling of backfin crabmeat gently blended with traditional ingredients. A classic choice.
Find more great seafood recipes from NC Sea Grant at marinersmenu.org.
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