Cajun Crab Cakes

I am a big, big fan of the crabcake. A great crabcake should be crispy on the outside and filled with sweet, tender crabmeat and very little else. When I was pregnant, I had to watch the amount of seafood I ate. I could have little more than a few bites of crabcake (which is nearly impossible!). The minute I was able, I made a huge batch of these crabcakes and devoured them. Served with a remoulade (search the sidebar for my garlicky remoulade recipe) and a cold beer, these crabcakes will make you feel like you're sitting in a cafe in the French Quarter.
Ingredients:
1 lb. crab meat (I prefer blue crab)
1 egg yolk
1 tsp. dijon mustard
black pepper
1 tbsp. melted butter
1 green onion, finely diced
1 tsp. fresh lemon juice
1 tbsp. mayonnaise
1 tsp. worchestershire sauce
1 tsp. Old Bay seasoning
1/4 cup white breadcrumbs (toast white bread then use a Cuisinart to make crumbs)
2 tbsp. vegetable oil

Assembly:
Use a fork to mix all ingredients except for the vegetable oil and form patties (I usually get about 6-8 good sized cakes from this amount of crab mixture). Be sure not to overmix; you want to have large chunks of crab in each cake. Refrigerate the cakes for at least 30 minutes (this helps them stay together when you're frying them). Heat a nonstick pan and the vegetable oil. Fry the cakes for 3-4 minutes per side or until golden brown. Make sure you don't move them around in the pan; doing so will cause them to break apart, and you will lose that golden, crispy crust. Remove the cakes onto a plate lined with a paper towel. Allow excess oil to drain and serve crabcakes warm with my garlicky remoulade (search the sidebar for my recipe).