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1. Carefully clean the crab meat of any shells or cartilage. In a large bowl, gently mix crab meat, scallions or green onions, herbs, Old Bay seasoning, bread crumbs, and mayonnaise. Season with salt and white pepper. Carefully fold in egg with a rubber spatula until mixture just clings together.
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Divide crab mixture into four portions and shape each into a flat, round cake about 3 inches across and 1-1/2 inches high Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried.)
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Place bread or cracker crumbs into a shallow pie plate; lightly dredge crab cakes.
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In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan; slowly fry crab cakes approximately 3 to 4 minutes per side or until crisp and golden brown, turning once only with a spatula. If the crab cake browns too quickly, reduce heat. The internal temperature should be 150 to 155 degrees F. with an cooking thermometer. Removed from heat, transfer onto a serving platter, and serve hot with Green Onion Sauce.
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NOTE: These crab cakes are also great as a starter course of your dinner meal.
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Makes 8 servings or 16 petite crab cakes.
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2. Green Onion Sauce: In a medium bowl, combine mayonnaise, cream, egg, Tabasco sauce, Worcestershire sauce, lemon juice, dry mustard, salt, peppr, japapeno chile, sugar, and green onions. Cover and refrigerate at least one hour. Serve cold.
