Instructions: Mix first 7 ingredients in medium bowl. Mix in crab. Mix in enough breadcrumbs (about 2 cups) to form mixture that barely holds together. Spread remaining breadcrumbs on baking sheet.

Shape crab mixture into eight 3/4-inch-thick patties. Coat crab cakes with remaining breadcrumbs, pressing to adhere. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead; keep refrigerated.)

Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 4 crab cakes; reduce heat to medium and cook until brown, about 4 minutes per side. Wipe skillet clean. Repeat with remaining butter, oil and crab cakes.

Transfer crab cakes to plates. Serve crab cakes immediately with lemon wedges.

This recipe yields 8 appetizer or 4 main-course servings.

Comments: From coast to coast, diners in the eighties showed an insatiable appetite for crab cakes. Some chefs deep-fried them; others spiced them with Old Bay Seasoning. But the best crab cakes, like the ones here, let the sweet flavor of the crab predominate.

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