Not actually sure… never measure the crumbs- just dump some onto a plate (i use panko) mix in some parsley and use what is needed for the coating. As no crumbs go in the crab, the actual amount is meaningless.
Chilling is essential tho, as without that they fall right apart when cooking, since the only crumbs are as a coating
Club crackers are the cracker of choice for crab cakes where I live in Southern Maryland.
Echo what others have said. Want the crab to be front and center so less ingredients is best. I also don’t use a recipe but do refrigerate prior to cooking.
Cooking method is something I am still playing with as not sure yet what I prefer. Blue crab costs have gotten so high that I only make crab cakes 2-3 tines a season now.
In lieu of crab cakes, we like to make crab rolls, similar to lobster rolls. Butter toasted hot dog rolls filled with jumbo lump crab that has a little mayo, celery, and Tabasco.
This is roughly what we made. It was very good for dinner, and the two leftover cakes made an outstanding lunch on a brioche bun with baby bib lettuce two days later.
This is how I like to use crab meat in a way other than making crab cakes. It starts with my great grand mother’s cornbread recipe, basically spoon bread without whipping the egg whites so no soufflé.
3 cups cold water
2 cups corn meal
1 T salt
Cook together in a pan until very thick. (The amount of water you cook out now will affect the texture of the final dish)
Then add and mix together-
4 T melted shortening - (I use olive oil, dairy allergy in our house)
2 eggs
1 cup milk - (I use oat milk)
1/2 cup sugar - add more if you like it sweet. (I don’t add any more sugar, my great grandmother was born in 1899, guess they liked it crazy sweet back then!)
1 t. baking powder
At this point I mix in -
1 lb jumbo lump crab
3-5 scallions, thinly sliced
1-2T fresh mint, thinly sliced
Bake in a 9x13pan at 400f until done, 30 to 45 min.
After baking I like to finish with some high end olive oil and more sliced scallions and mint. The crab and mint work really well together, something I learned from the Savoy Cookbook. I always think about crab and mint together now, one of the best parings.
This is a great side dish to almost anything but put it on the table next to some great smoked pork butt and collard greens and it could be one of the best meals of the year.
I can’t imagine adding 1/2 C+ sugar to 1 lb of crab meat. Blue crabs are already sweet enough for me.
The sugar is there for the cornbread recipe, I just add the crab/scallions/mint to that recipe. This isn’t a recipe for crab cakes.
Yes, I understood. Enjoy!
I made the Ad Hoc recipe last night for ten people. Two pounds of crab yielded 13 cakes. They came out great with the paquillo pepper sauce working wonderfully with the crab. No need to worry about all the fussiness. I used mayo with a little paprika in place of the L-Espelelte aioli. Highly recommended.
I’ll try it at some point, but to pile onto the comments there complaining about frustration with TK’s exotic ingredients and page flipping, who the heck writes a recipe for 1-1/4lb of crabmeat, since it comes in 1.0lb containers? 
Go to page 395 to learn how to catch your own crabs, which leads you to page 439 on how to make the crab bait. No need tp mail order for the ingredients, I find the crabs aren’t as finicky as TK thinks.
Divine Crabcakes
Very easy and everyone loves them
No starchy filler
INGREDIENTS:
Fold together
1 lb. Colossal Crab meat, drained
3 Tbsp. Mayonnaise
2 Egg Yolks
1/2 tsp. Old Bay Seasoning
2 tsp. Dijon Mustard
1 tsp. Lemon Juice
1/2 tsp. Lemon Zest
Salt
Pepper
https://a.co/d/eEVaD1F
Put in a mold… makes them beautiful and it’s so much easier!
Refrigerate for a few hours in the molds
Remove from molds and put pat of butter on each
450 degree oven for 12 minutes
Serve with this aoili:
1 c mayo
1/2 Tbsp. Thyme or Herbs de Provence
1.5 Tbsp. Dijon mustard
1.5 Tbsp. lemon juice
Salt
McCormick’s Bay seasoning
