Need a good Crab Cake recipe ...

I don't use a recipe, per se, more of just a general guideline:
--finely chopped celery, bell pepper, onion, garlic, parsley sauteed in ample butter until soft. If you saved any crab fat, stir it in at the end. Season w/lemon juice, Old Bay if you like (or a drop of liquid crab boil if you prefer it); I sometimes add a little dry mustard or some whole grain mustard and a fat pinch of cayenne to the aromatics after they're sauteed. White pepper is good, too.
--fold in the picked crab meat and enough cracker meal (or smashed unsalted saltine crackers) to bind the mixture. You don't want too much--just enough so that it will stick together a bit. Form into patties and chill.
--if you like lots of crust, you can dip in egg wash & coat outsides in cracker crumbs, then cook over med heat in butter (clarified, if you've got it) or EVOO.

I like prepping things meticulously, so this one is great...we overload the crab though. ina-garten crab-cakes-recipe-

Her celery root remoulade is yummy too. LINK

Best pure crab cakes I've had anywhere in the country were at Le Creole on Highland.