Crab Cakes

In hopes of harvesting many crab this year, I am looking for an amazing crab cake recipe.  Please share your wisdom...

I use 10- 25% ground saltines (less if i have enough crab) to the amount of crab.

Just enough mayo to hold the mix together, and nothing but a little salt and old bay seasoning.  It's easy to add too much. 

Pan fry in clarified butter on cast iron if you have it.

There are lots of ways to do it, but I always come back to this.

This is it? ONLY one recipe... and not talk of beer?  I am disappointed... I thought for sure AJ would have something amazing to offer.

I made the salmon U recipe the other night, and they were fantastic! I added a few cloves fresh crushed garlic, and abandoned their sauce completely. I don't like 1000 dressing!

http://www.salmonuniversity.com/SalmonU_Seafood_Recipes_Crab.htm

so i got this recipe from the guy who caught the VA State record Cobia, turns out he knows a thing or two about cooking too, i use fish instead of crab since im alergic, but im sure itll tase pretty freekin good nonetheless.  most of my measurements are just, yeeaa throw some of that in till it tastes good.
1 Bunch Parsley
2 bunches green onions
Fish(or Crab) 2 Lbs or so
Old Bay
Lemon Pepper
Club crackers, whole box
Mayonaise
Eggs, 3 or 4
crush the crackers inside packaging, pour into large bowl.  finely chop parsley and green onions, mix into bowl.  mix in mayo and eggs until sticky,
chop fish into chunks, Boil (or use cooked crab meat)
mix fish into the bowl, add a SMALL ammount of lemon pepper, then Old Bay seasoning to taste.  form into patties and toss into flower.
this will make allot of cakes, so either toss them strait into the deep frier or put in a freezer bag and save it for later.

I've made them with Striped Bass, Cod and Salmon, any way you make them they turn out good. 

My wife did this last night and they were the best I have had.  I am not a fan of the restaurant crab cakes which are more cake than crab.

6 slices firm white sandwich bread
1 1/2 pounds jumbo lump crab meat
6 tablespoons mayonnaise
1/2 table spoon Worcestershire sauce
2 large eggs, beaten
1 teaspoon Old Bay Seasoning
approximately 1 cup panko crumbs for coating

Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, eggs, and Old Bay Seasoning. Mix together gently but thoroughly.  Refrigerate for about 30 minutes then form into patties.  Put Panko crumbs in a bowl and carefully coat the patties in the Panko crumbs.

Fry in about 2 tablespoons butter and one - two tablespoons of olive oil. Fry each side until golden brown (about three minutes each side). This made 12 three inch patties about 1/2 inch thick.

It should be noted the crabs were steamed with a little Old Bay Seasoning as per the directions on the can the day before and eaten out of the shell.  The left over crabs were used for the patties. 

I've been working on crab cakes over the winter using what I had cooked, cleaned, and frozen from last season.

Makes 6-10 depending on size.  You can store these in the freezer and pan fry anytime. Freeze on a flat tray until frozen then place in a Ziploc sandwich bag and suck the air out.  To serve, defrost and pan fry in canola oil. 

Ingredients:
20 oz (ish). Dungeness Crab Meat, fresh
2 small Yukon Gold potatoes, cooked and lightly mashed
2 Tbsp. White onion, minced
2 Tbsp. Celery, minced
1 Tbsp. Red Bell Pepper, minced
1 Tbsp. Green/Yellow/Orange Bell Pepper, minced
1 Tbsp. Fresh Parsley, minced, or (1 tsp. dried)
2 green onions finely chopped
1 1/4 tsp. Old Bay Seasoning
1 1/2 Tbsp. lemon juice
1 egg (maybe 2 small eggs)
Panko
Canola oil

Method:
1. Squeeze crab gently to remove excess moisture.
2. Lightly saute vegetables until soft, and chill before using.
3. Mix well with fork, chilled crab, potatoes, chilled vegetables, parsley, and seasoning.
4. Mix in egg and lemon juice.
5. Shape into 2 1/2 oz. patties (70g).  Bigger than a golfball, smaller than a baseball.  About 3" x 3/4" patties.
6. Well coat patties with panko breadcrumbs and chill 3-4 hours prior to frying.
7. Pan-fry in 1/2" of canola oil at medium heat until golden brown.  (Fully preheat oil on medium-high. Fry sizzling, 2 min 30 secs, on first side, and 2 min on the second side. Adjust as needed for your stove.)
8. Drain for a couple minutes on paper towels before serving.

Demonick's recipe sounds great.  Will need to try with the potatoes.

One thing I do is use a tuna can with top and bottom cut off as a form.  Makes it easier for me to get a good patty that holds shape.