Crab Cake Recipe Needed

I would advise keeping it very simple. Lump crabmeat or jumbo (although crab prices through the roof right now), a little bit of mayo, maybe some green onion. Fold it together gently, make into a patty, roll it in flour, eggwash, breadcrumb (or just panko with all that moisture), and griddle or pan fry in a cast iron pot until GBD.

Here's a different version I've done before that people have really enjoyed

Crab Cakes:
6 cloves garlic, minced
4 Tablespoon fresh ginger, grated or pulsed in food processor
1# jumbo lump and one # backfin or claw
3 eggs
3/4 c diced onion
1/3 t0 1/2 cup of saltine crackers, crushed, consistency of bread crumbs
2 tsp cayenne or to taste
2 tsp white pepper or to taste
Sambal Olek, to taste
1/4 cup chopped cilantro
1/4 cup sesame oil
vegetable oil, for sauteeing

Asian Remoulade: make in advance
1.5 cup mayo
3 Tablespoon rice wine vinegar
3 tbsp liquid from pickled ginger
3 tablespoon black sesame seeds
3 Tablespoon pickled ginger, roughly chopped
salt and pepper, to taste
3 Tablespoons sliced green onions, sliced on a bias, garnish


Preparation

Saute onion in some vegetable oil until
reduced & onions are translucent

Pulse the garlic and ginger in a food processor until combined
add the crabmeat (not the lump) and pulse until the mixture resembles roughly chopped crab, and chill -
place the mixture in a mixing bowl, fold in lump crabmeat and add the egg, the crushed saltine crackers, cilantro, and sesame oil and mix until well combined form roughly 4 oz cakes
heat 2 Tablespoons of vegetable oil over medium to medium-high heat in a 10 inch frying pan until it shimmers in the pan
Add the crab cakes and cook for about 4 minutes per side, or until cooked through
When cooked through, remove from the pan and set aside in a warm oven while you plate, serve the cakes cut in half with one half propped up against the other with a spoonful or two of remoulade sauce on the side of it Sprinkle the sliced green onions over the whole plate

Enjoy

You really cant go wrong with any recipe, as long as you use a ton of crabmeat. I try to get six crab cakes out of a pound of lump crabmeat. I like putting chopped celery in mine, gives it an additional crunch.

I would also suggest only using jumbo or lump. Dont get minced or claw meat to save money.

Post pics when complete!

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You really cant go wrong with any recipe

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Yeah that's what I'm seeing. I like a lot of what's been posted so far. I haven't seen it detailed yet but would I sauté the vegetables and let them cool then proceed to adding mayo/crabmeat/bread crumbs mixture?

I like the lemon zest idea as well.

Get 1 lb of peeled shrimp an egg and your favorite Creole seasoning, put it in a food processor and blend till smooth. Put a little shrimp mixture in your hand and some crab meat and form it into 2-3" patty no more than 3/4" thick. Use more crab than shrimp. Deep fry for 2-3 minutes or untill they float.

Find a celery root remoulade recipe. Stuffs good.

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but would I sauté the vegetables

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solid advice...I forgot to add this part to my suggestion, but it is what I do as well

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but would I sauté the vegetables

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I don't put a lot of stuff in my crabcakes and even if I decide to add a few veggies, I don't saute them. I like the fresh flavor of those with the fresh crabmeat, but if your family doesn't, you could saute, but don't use a lot of fat to do it. I'd say just leave them out if they don't like the crunch. Crabcakes don't need a lot of heavy flavors. Once in a while, I may put in some celery or a little red bell pepper or fresh jalapeno, but not much at all.

If you want more flavor, make a sauce. You can vary that from a remoulade to light vinaigrette to a flavored hollandaise to a lemon caper butter....