1. Combine the salt, garlic powder, onion powder, mustard, basil, white pepper, black pepper, and thyme-mix well.

2. Heat 6 cups of the fresh breadcrumbs in a dry skillet, over a medium flame, for 5-6 minutes, until golden brown.

3. Remove from heat and set aside.

4. Heat butter in a skillet, over a moderately-high flame.

5. Add onions, bell peppers, and celery and saute until they begin to brown.

6. Add 3 tablespoons of the prepared seasonings-mix well.

7. Add 1 cup minced parsley, worcestershire, tabasco, and garlic-mix well.

8. Heat and stir over a moderately-high flame for 5 minutes, until the mixture sticks to the bottom of the pan. Deglaze with the clam juice, stir to dissolve the fond Remove from heat, set aside.

9. Combine the breadcrumbs and remaining seasonings-mix well.

10. Add the crab and ½ cup minced parsley-mix well.

11. Add the vegetable mixture, eggs, and cream-mix gently without breaking up lumps of crab Reserve 1 cup of the crab mixture for the sauce.

12. Cover and chill for 1-½ to 24 hours.

13. Divide crab mixture into equal portions.

14. Form into flat cakes.

15. Dredge in remaining fresh breadcrumbs.

16. Heat butter or oil in a skillet, over a moderate flame.

17. Add crab cakes, 2-3 at a time, and brown well on both sides.

18. Remove to drain on paper towels.

19. Drain pan well and set over a moderate flame.

20. Repeat with remaining cakes.

21. Combine 2 cups cream and reserved 1 cup crab mixture in a small skillet, over a moderately-high flame.

22. Heat and whip with a whisk for 3 minutes.

23. Whisk in remaining 2 cups cream-heat and whisk for 2 minutes.

24. Add scallions and heat to a boil, whisking often.

25. Remove from heat, keep warm in a bain marie.