I worked a receipe for crab cakes at my clam bar, finally got it right the 3rd year. All measurements are to taste: A container of crab meat, I guess they are a LB? I used the cheaper of the 3 grades but you get what you pay for, for home I would use jumbo lump. In a mixing bowl add 1 teaspoon old bay, 1 teaspoon colemans powdered mustard, 1/2 cup fine dice red pepper, 1/4 cup finely chopped flat leaf parsley, 1 egg and a sprinkle of unseasoned breadcrumbs to hold it together. I coated the patties with more breadcrumbs and deep fried them due to time constraints, at home just form the patties and fry them in butter. The key is 99% crabmeat, can't go wrong.