Preheat the oven to 200 degrees (optional). Combine all of the ingredients except the bread crumbs for coating and the oil. Try not to break up the crab meat too much while youre mixing. Form the mixture into 3 inch to 3 1/2 inch by 1 inch thick crab cakes. Coat the cakes on both sides with the additional bread crumbs, patting the crumbs lightly into the cakes. If you are making large cakes, put about 1/4 cup oil into a 10 to 12 inch saute pan and cook over medium heat. Cook cakes in batches, 4 minutes per side. They should be nicely browned on both sides and heated through. Keep the cooked cakes warm in the oven while you prepare the remaining cakes (optional). You may need to replace the oil once between batches.