From Fine Cooking Magazine

This crab cake is the real deal--no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes--soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.

Classic Maryland Crab Cakes

From Better Homes and Gardens

Top this basic crab cake recipe with a quick pepper relish. For convenience, the cakes can be made 1 day before serving, then bake or fried.

Crab Cakes

From Food & Wine

Instead of bread crumbs, chef Stephanie Sokolove uses crushed pretzels to bind and crust her chunky crab cakes. She sometimes bakes them in her outdoor oven.

Pretzel-Crusted Crab Cakes

From McCormick®

Serve these miniature crab cakes as a holiday appetizer or at brunch. Rubbed sage and orange zest season the crab cake mixture and dried cranberries add festive color.

McCormick® Cranberry-Sage Mini Crab Cakes

From Better Homes and Gardens

Ground red pepper gives these appetizer crab cakes a bit of kick.

Creole Crab Cakes

From EatingWell

Many cooks think crab cakes require a lot of effort, but they're actually not difficult. And with this corn-studded version, accented with fresh lime, mint and cilantro, the time you do spend will be rewarded with raves. Browning the cakes in a skillet and then finishing them in the oven produces a crisp crust and ensures even cooking.

Curried Corn & Crab Cakes

From Better Homes and Gardens

A light dusting of bread crumbs and cornmeal makes a crisp, golden coating for these perfectly seasoned crab cakes.

Florida Crab Cakes

From Midwest Living

Chili powder and cumin season these hot and crispy crab cakes. They're served with a fresh tomato and cilantro sauce.

Heartland Crab Cakes

From Kellogg's

Chipotle chili pepper sauce, made from smoked jalapeno peppers, lends a complex, smoky flavor to tasty crab cakes.

Corn-Crab Cakes with Chipotle Sauce

From EatingWell

We've taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste, look for pasteurized crabmeat in the refrigerator case at your market's fish counter, a better choice than canned varieties. Make It a Meal: Try these cakes with some tangy tartar sauce and coleslaw.

Muffin-Tin Crab Cakes