16 ounces of cleaned lump crab meat
16 ounces of claw meat
2 cups boiled mashed boiled Idaho potato
2 tablespoons minced thyme
1 tablespoon minced sage
1 teaspoon celery seed
¾ cup finely chopped green onions
½ cup finely chopped parsley
½ teaspoon red thai chili sauce
½ teaspoon black pepper
1 teaspoon kosher salt
3 beaten eggs
3 tablespoons mayonnaise
12 ounces Japanese bread crumbs

Drain, flake, and remove cartilage from crab; set aside.
Boil potato until done. Cool, peel and discard skin.
Mash potato until large lumps disappear; set aside.
In a large bowl, combine thyme, sage, celery seed, green onions, parsley, crushed red pepper, black pepper, and kosher salt.
Add beaten eggs, mayonnaise, and mashed potato; mix well.
Fold in lump crabmeat. Form crab cakes into desired size and roll lightly in bread crumbs.

In a skillet, melt 2 parts butter and peanut oil to cover the edges of the crab cakes.
Pan fry crab cakes on medium/high heat until golden brown on both sides. Blot on towel.

Garnish with a dollop of sour cream, chopped parsley and chopped tomatoes.

Note:
Substitute 2 cans of salmon to make Salmon Cakes.