I lived in Baltimore for about 18 years, and have had crab cakes many places. One trick I learned years ago is to never mix the mayo, egg, etc directly with the crab at first. I take the crabmeat container (plastic tub), and mix the mayo, egg, spices etc in that first. Then, add just as much of the mixture as you need to hold them together before adding any bread crumbs or binder. Crabmeat varies in the amount of liquid in each tub, and if it is a very moist tub of crab, you will need more filler (bread crumbs, etc) to hold them together. This method also means less mixing to get the seasining, etc blended, and you won't break up the yummy lumps of crab either!