Crab Cake Filler

Hello, everyone. I tried this recipe this weekend. I usually do this before I post the recipes. Crab cakes are something that can be considered a gourmet meal depending on the restaurant that you choose to dine. With that, I see some of he better restaurants using as a sales pitch the amount of meat to filler used in the recipe. In of itself, crab meat will not hold together without something to bind it. Bread crumbs and saltine crackers are the usual choices. I reduced the amount of bread crumbs in recipe. I had a bit more trouble holding the mixture together but the taste was wonderful.
See, someone emailed me and told me that they like the recipes but thought that there was too much filler. Well, I tend to disagree, however, I wanted to try the recipe with less bread crumbs to see what would be the difference. I tend to think that side by side that the one cup of bread cups is about right for the recipes I have published. Yet, a compromise could be along the lines of three quarter cup bread cups? I think that the readers will have to try the recipes for themselves and let me know what they think. I have been a long time fan for more than twenty years of crab cakes so I am biased towards my experience and taste.

Crab Cakes

1 pound Lump Crab meat
1/2 cup Bread Crumbs
1/4 cup Green Onions, finely diced
2 tbsp Mayonnaise
1 tsp Worcestershire Sauce
1 tsp Old Bay Seasoning
1 tsp Dry Mustard
1 tsp Salt