b'SERVES 4 (2 PER PERSON AS A MAIN COURSE, 1 PER PERSON AS AN APPETIZER)FOR THE CRAB CAKES:1 pound jumbo lump crabmeat, TO PREPARE THE CRAB CAKES: picked free of any shell Mix together the crab, mayonnaise, breadcrumbs, salt and pepper in a bowl. 4 tablespoons mayonnaise Shape into 2-inch round patties. Dust the patties with the additional 4 tablespoons Italian-style breadcrumbs to create a crust. Heat the extra light olive oil in a saut pan breadcrumbs, plus 2 more over medium-high heat. When the oil is hot, reduce the heat to medium-low tablespoons for coating and place the patties in the pan. Cook them only 30 to 45 seconds per side. teaspoon salt teaspoon pepper4 tablespoons extra light olive oil SUGGESTED WINE PAIRING: LA PETTEGOLA VERMENTINO TOSCANAstep-by-step'