This is the recipe I followed the only time I've ever made crab cakes. They were delicious!

* 1 pound jumbo lump crab meat, picked through
* 2 heaping tablespoons prepared mayonnaise
* 2 large eggs, lightly beaten
* 1/2 teaspoon Worcestershire sauce
* 1/2 heaping teaspoon cayenne pepper
* 1/4 teaspoon coarse salt
* 1/2 small onion, grated
* 1/2 teaspoon powdered mustard
* 17 saltine crackers, finely crushed
* 1/4 cup canola oil
* Tartar Sauce
* Lemon wedges, for serving

Directions

1. In a large bowl, mix together crab meat, mayonnaise, eggs, Worcestershire sauce, cayenne pepper, onion, and mustard. Gently stir in crackers.
2. Using a large ice cream scoop, scoop crab mixture into 8 portions onto a parchment-lined baking sheet. Press each scoop into a patty about 3/4 inch thick.
3. Heat oil in a large skillet over medium-high heat. Working in batches, add crab cakes and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.

There is a video of these being made here:
http://www.marthastewart.com/recipe/mothers-crab-cakes?autonomy_kw=crab%20cakes

Crab Cakes Recipe

Ingredients

1 lb lump crabmeat (Starting with two 2 lb crabs from Whole Foods, we cracked them and got about 1 1/4 lb of lump crab meet)
1/2 stick (1/4 cup) unsalted butter
1/2 small onion, chopped
1 teaspoon coarse kosher salt
2 large eggs
1 1/2 teaspoons Worcestershire sauce
1 teaspoon of paprika
1/2 teaspoon freshly ground black pepper
2 Tbsp prepared tartar sauce
2 slices firm white sandwich bread torn into small pieces
6 Tbsp fresh bread crumbs
Method

1 Pick over the crabmeat to remove any bits of shell and cartilage, being careful not to break up the lumps of crab.

2 Cook the onion and 1/2 of the teaspoon of salt in 1 Tbsp of butter in a small skillet, over medium high heat, until the onion is softened. Let it cool.

3 Whisk together the eggs, Worcestershire sauce, remaining salt, paprika, pepper, tartar sauce, and onion mixture. Gently fold in the crabmeat and torn bread. Note that the mixture will be very wet. Gently form the mixture into six cakes, each about 3 1/2 inches across and 3/4 inches thick. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle it with half of the bread crumbs. Set the crab cakes in one layer on the top of the paper and sprinkle with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill for one hour.

4 Melt the remaning 3 Tbsp of butter in a large nonstick skillet over medium high heat until the foam subsides. Cook the crab cakes until golden brown, about 3 minutes on each side. (Makes 6 crab cakes.)

I love the recipes on Kraftfoods.com. They're all real simple and they taste great. Here's one for crab cakes:

http://www.kraftfoods.com/kf/recipes/southern-style-crab-cakes-cool-51128.aspx