Crab cakes look somewhat like "crab croquette" (Mark's book p.57), but it is composed of mostly crab meat and only a small amount of binders and fillers are used. It is best to use lump or jumbo lump crab meat. I used 8oz of cooked crab meat (not canned) to yield 4 crab cakes. It comes in a sealed plastic container and is readily available in grocery stores in our areas. I finely chopped one small onion, fresh shiitake mushrooms (3-4 medium), parsley (3-4 sprigs), lemon zest from 1 lemon (as usual I used a micro-grater). Using a small amount of light olive oil (1tbs), sauteed onion first and then the chopped shiitake mushroom for 3-4 minutes, season with salt and black pepper, place it in a metal mixing bowl to cool. (If I have jalapeño pepers, I often add finely chopped, seeded and deveined jalapeno pepper as well.) When, the onion mixture is cool, add chopped parsley, lemon zest, a splash or two of Worcestershire sauce and Tabasco, 1 tbs of mayonnaise, 1 tsp of Dijon mustard, and 3-4 tbs of Japanese "panko" bread crumbs and gently fold the crab meat in. You could add a whole egg or egg yolk as a binder but I prefer not to add eggs. Make whatever size round or oval flat patties (I made four about 3 inch diameter and 1/2 thick patties). They are rather delicate and barely hold together. Melt 1-2 tbs of butter or olive oil (or combination) in a non-stick frying pan, and cook the crab cakes (3-4 minutes per side). Be careful when you turn them over, they are mostly crab meat and it is very easy to crumble.
For the accompaniment, I made a simple cucumber, nappa (Chinese) cabbage (only soft and green part), mandarin orange (peel outer and inner skins. Halve and slice) with a simple olive oil, balsamic vinegar dressing. You could serve crab cakes with a tartar sauce but we like to eat simply with a lemon.
Speaking of crabs, we really like Japanese specialized crab "kani" 蟹 restaurants (especially in Sapporo). They serve crabs in so many different ways but you do not have to work to get the crab meat. If you visit Japan especially Sapporo, try these specialized crab restaurants and their course menu.