[kuhewa]

In general the use of a shitload of breadcrumb or other filler will break a crabcake. Should just be a very light mayo based binder just to hold it together, and the lump of the crab meat should still be intact. I worked as a teen at one of the famous crab houses on the bay, they used really light mayo with the crab but then after weighing packed saltine crumbs around the outside tightly until it formed a ball, and then was fried. My grandfather, who was a chicken necker, did not use breading at all and shallow fried his crab cakes.