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 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 Family Circle

These mini crab cakes served with a mayonnaise and caper sauce are an appetizer that's guaranteed to disappear quickly.

Mini Crab Cakes

From Midwest Living

A bed of stewed black beans and a pineapple salsa topper give these fried crab cakes extra zest. Serve as an appetizer or a lunch entree.

Company-Pleasing Crab Cakes

From Fine Cooking Magazine

In true restaurant fashion, you'll need a ring mold to build these "cakes" so that they hold their shape.

Lime-and-Coconut-Marinated Peekytoe Crab Cakes with Tomato Chutney

From Family Circle

Bottled hot pepper sauce zips up the garden-fresh corn and cherry tomato relish turning it into a zesty condiment for the pan-fried crab cakes.

Crab Cakes With Corn Relish

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