Remove any shell or cartilage from crabmeat. Place meat in medium bowl.
Melt margarine in medium sauce pan. Sauté onion and celery until tender. Remove from heat. Stir in basil, thyme, cayenne, salt and Tabasco.
Blend in mayonnaise, egg and bread crumbs. Gently blend into crabmeat, being careful not to break meat apart.
Shape into 6 or 8 patties. Dredge lightly in remaining 1 cup crumbs.
Fry in 3 tablespoons of hot oil, 350 F, until golden brown on one side, about 4 minutes. Turn and repeat on other side. Drain on paper towels.
Contributed by Joyce Taylor