In a bowl, mix the crab meat, mayonnaise, scallion, Worcestershire sauce, mustard, hot pepper sauce and 1/4 cup of the breadcrumbs. Blend gently and carefully. Season with the salt, black pepper and cayenne. Mix in the egg. Form the crab mixture into either 1/8- or 1/4-cup-sized flat cakes, depending on your taste. Dredge the cakes in the remaining breadcrumbs, pressing to make the crumbs stick. Transfer the cakes to a baking sheet lined with waxed paper. Cover and refrigerate for 1 to 4 hours.

Heat the oil in a cast-iron (or other heavy) skillet over medium heat. Add a few crab cakes at a time to the skillet and cook until golden brown, about 2 minutes per side. Drain the cakes on paper towels. Prepare to devour.

Makes 12 to 24 crab cakes, depending on the size.

For sauce ideas try:

• Basil Aioli
• Cilantro-Lime Tartar Sauce
• Cucumber Tartar Sauce
• Red Chili Mayonnaise
• Chipotle Mayonnaise
• Mustard Mayonnaise