Hahahahaha! I'm afraid I'd have to go with Kuan also! :D Most excellent!
I would do a Remolaude Sauce on the side and too bad it's past green tomato season. I made them this summer at KYHeirloomer's suggestion with fried green tomatoes. Oh so excellent.
I also make a shrimp coleslaw (not sweet). And that is a Galveston type of tradition. I like the idea of doing a composed salad with a lemon vinaigrette with the field greens, blanched green beans, maybe even potatoes. Like a nicoise salad and then making the crab cakes the centerpiece.
But with extra large lump blue crab being about $27.00/lb or more down here, I generally only make them a starter course not the main course. I only use fresh extra large lump and mine are mostly crab with a little binder and tablespoon here or there with a bit of veg...