With crab cakes and me, it was love at first bite. I've tried about a dozen recipes and liked all of them--but this recipe is my very favorite. It's inspired by a recipe for "Louisiana Deviled Crab Cakes" that appeared in (the sadly now defunct) Gourmet magazine in April, 2001. I've spiced up the timid original recipe quite a bit and converted it to make use of clarified butter--which improves its flavor remarkably.
Try them sometime! Along with a simple green salad, a loaf of French bread, and a cold bottle of dry white wine they make for a delicious and fun meal in not very much time at all.