Here are some awesome crabcakes that have gotten great reviews.

INGREDIENTS

3/4 cup breadcrumbs, plain
1 lb. fresh crab, picked over
1/4 cup mayonaise
3 tbsp. fresh chives, chopped
1 tbsp. Worestershire sauce
1 tbsp. Dijon style mustard
1/4 tsp. hot pepper sauce
1 large egg, beaten

INSTRUCTIONS

Lne a baking sheet with waxed paper.  Place 1/2 cup breadcrumbs in shallow dish.  Mix crabmeat, mayo, chives, worcestershire, mustard, pepper saue and 1/4 cup breadcrumbs in bowl. Season with salt and pepper.  Mix in egg.  Take 2 tbsp. of mixture and form into cake, coat with breadcrumbs to adhere. Transfer to baking dish, cover and refrigerate at least 1 hour up to 6.  Heat oil in large skillet over medium heat.  In batches add crabcakes and cook until golden brown about two minutes per side.  Transfer to paper towel lined plate.  Serve with a remoulade.