Guster, here's another crab cake recipe if you'd like a simpler choice. You know - from someone who actually GREW UP ON THE CHESAPEAKE.
1 lb crab meat (it'll make 5-6 cakes)
2 slices of white bread, decrusted & crumbled
2 TBS Mayo
2 TSP Old Bay (cos was right that this can overpower the crab, so no more than this and you can omit if you want)
2 TSP Parsley (optional - more for looks than taste)
1/2 TSP prepared mustard (I like horseradish mustard to offset the sweetness of the rest, but use what you like)
1 egg, beaten
Mix bread, Mayo, OB, parsley, mustard, and egg into a bowl. Gently knead in crab meat and patty.
Melt 3 TBS of butter (preferred but will kill you) or Canola oil in skillet. Cast iron, as always, is best but it's fine if you use another breed. Brown one side of cake pretty well and flip once to brown other side. Even with the glue, they may want to fall apart if you manhandle them so be fairly gentle.
To cos' point about claw vs backfin: I'm fine using claw (I'm the opposite of most as I think it's sweeter than backfin), but your cakes won't be as pretty (unless you shred it, which is a waste of time). The hunks are bigger and you'll get some penile-looking protuberances sticking out instead of almost-perfect little circles. I don't give a #### how it looks.
Which ever recipe you use, enjoy!