Ok, I have gone the breadcumbless method, but I pefer to use pieces of potato bread. Not alot mind you, I just pluck a few little crumbs off of a roll to add to the mix.
Here is my recipe:
1. Wake up at 4am and either go down to the docks or out on your boat. I prefer using a trotline method of crabbing. I generally only keep the Jimmies and throw back small (<5" is illegal in Maryland) males and females. Give up when you have enough. (Enough depends on the quality of the crab. Crabs that look "dirty" are about to molt and are packed with meat. "Clean" crabs that are really white on the bottom are crabs with fresh shells, they will be full of water and not alot of meat. 10 crabs should let you make 3-4 good sizes cakes, if you only use the best meat.)
2. Steam crabs. I prefer using lots of old bay, vinegar, water, and yeungling or natty bo beer.
3. Pick crabs. Keeping only the choice backfin meat for the cakes. Eat the rest.
4. Then I mix an egg, mayo, some crumbed potato bread, old bay, and then finally the crab meat.
5. Shape into patties. I like smaller ones, to make sure that the egg is cooked.
6. Fry until brown with small amounts of olive oil.
7. Eat with beer and corn on the cob. Watch the O's hon. Or a good lacrosse game.
Sounded REAL good....until the lacrosse game...
my tex-mex recipe as promised is posted below in the thread, but since you're recipe starts at 4 a.m., i don't think i'll be following it.