Although many different crab cake recipes exist, all include the same basic ingredients: crab meat, flavorings such as seafood seasoning, and binders such as eggs and bread crumbs to the ingredients together. Mix everything together, shape it into patties and cook the crab cakes until they are golden.
Although you can steam or boil whole crabs or crab legs and pick though to get the meat, you can also use pasteurized crab from a can. Drain the crab and sift through to make sure there aren't any bits of shell. Place the meat in a bowl and set it aside.
In a small bowl, combine binding ingredients such as mayonnaise, egg and mustard with seasonings such as chopped parsley, fresh lemon juice and seafood seasoning. Whisk it until they are combined and add the mixture to the crabmeat. Stir gently before adding just enough breadcrumbs to hold the mix together. Refrigerate the crab cake mixture for approximately 1 to 3 hours before shaping it into 1-inch-thick crab cakes.
Bake the cakes in a 375 degree oven for 15 to 25 minutes, or pan fry them in oil or butter for approximately six to eight minutes per side until the cakes are golden. You can also broil or grill crab cakes for approximately 10 to 15 minutes, or until the internal temperature reaches 165 degrees when you insert an instant-read thermometer.