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Well, in these parts, just north of the Chesapeake Bay, folks take their 'cakes VERY seriously.
Most places use a blend of backfin and claw meat. They also add Old Bay, diced bell pepper, eggs and (too much) bread. Also, they are broiled, fried and pan fried fairly equally.
My recipe that did well in the restaurant I opened is:
1# Backfin, picked free of shell
1# Claw, picked free of shell
1/2 # butter, melted
2 Tablespoons, chopped fresh chives
2 Eggs
2 Tablespoons, fresh lemon juice
1/4 Cup, panko bread crumbs (or lightly toasted white bread crumbs) and 1/4 cup reserved for breading.

Fold everything together and allow it to rest in the refrigerator an hour or so (it helps the melter butter adhere to the crab). I portion them just under 4 ounces and VERY lightly roll in the remaining crumbs. Pan fry in butter, not oil. The butter lends a beautiful flavor to the sweet crab meat. The outside should be a pale beige with little bits of crispy edges around. Remulade is good, but around here we do tartar sauce or cocktail sauce.
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