Crabcakes are pretty straight forward to make. Take fresh crabmeat, pick it over for shells. Add seasonings and a binder. The binder can be a couple of eggs (or some mayo) and breadcrumbs or cracker crumbs. The key to binding crabcakes is to use as little binder as you can. Just enough to hold them together. Seasonings can include many things depending on what you want the end product to be. Most will contain salt, pepper, and sauteed onion and celery (fine dice). You can also add bell peppers, hot peppers, lemon grass, herbs, spice mixtures and so on. The list is endless. Along the eastern seaboard of the US they often us "Old Bay"seasoning in crabcakes. One final choice is to bread them or not. I have done them both ways with great results. Again the key to a great crabcake is to use as little of the "other stuff as possible to let the flavor of the crab come through. | 
Crabcake. 
