I personally like to add 1 ts of Old Bay seasoning to this and cut back a little on the salt. Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in medium bowl. Using 0. 33333333333334 cup for each cake, shape mixture into 6 cakes. Gently coat cakes with breadcrumbs; place cakes on plate and refrigerate 2 hours. Melt butter in 25 cm skillet. Brown crab cakes in butter until golden on both sides and heated through. Cakes will keep in refrigerator 3-4 days and in the freezer 2 months. To reheat, wrap in foil and warm in preheated 325 degree oven for 10 minutes or refry in a skillet with a little butter.