I used to agonize over crab cakes. I thought there was some magic to them, but the secret turns out to be using the best crab you can afford, and keeping the other ingredients to a minimum.
Chop a little onion and some celery, a touch of garlic wouldn’t hurt. You can use a little homemade mayonnaise if you like, or an egg, if you want to make the cakes stick together.
A little green onion would help, or maybe a few julienned basil leaves. Form into cakes and fry in butter.
I sometimes call my crab cakes falling apart crab cakes, because I do not like to use a binder of egg or mayonnaise, but that’s up to you.
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If you follow the recipe above the cakes can be round and pretty, but I think the falling apart version tastes better.
If you really want to make this a special meal serve with a good, chilled Champaign. If you are on a budget, serve cold beer.