helpful hints
Add mayonnaise a little at a time until crab mixture just holds together but is not too moist. Make sure cooking oil is hot. To test: splash a few drops of water in the oil.  Stand back!  The water should immediately bead and bounce on the surface and then evaporate 

make ahead tips
Crab cakes are best served shortly after cooking.  You can make them a day ahead.  Drain on paper towels and let cool completely.  Wrap each cake tightly in plastic wrap and refrigerate.  Just before serving, put the fried cakes on a baking sheet and reheat in a 400º oven for 5 minutes.  

Also one day ahead--shape the mixture into cakes.  Do not coat and do not cook. Store in a tightly covered container between wax paper sheets.  Coat with flour, egg, bread crumbs before frying

A couple of hours ahead--coat cakes with flour and bread crumbs.  Store loosely covered in the refrigerator.  Fry while cakes are cold, adding 1 minute or so to cooking time

Freeze coated crab cakes, individually wrapped in plastic wrap and foil, for about 1 month

The rémoulade will keep for several days, covered and refrigerated.

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Crab Cakes with Remoulade Sauce  
Makes 12 small cakes or 6 large 

1 1/2 pounds lump crab meat -- picked free of shell
1 1/4 cups dry bread crumbs
4 1/2 tablespoons mayonnaise
1 tablespoons Dijon mustard
3/4 teaspoon Tabasco sauce
1 1/4 teaspoons salt
Pinch fresh-ground black pepper
Flour for coating 
2 eggs, beaten 
Cooking oil -- for frying

In a medium bowl, combine the crab, 1/4 cup of the bread crumbs, the mayonnaise, mustard, Tabasco sauce, salt and pepper. Shape the mixture into 12-16 3/4-inch-thick cakes, about 1/4 cup each.

Place flour, beaten eggs and bread crumbs into three flat plates.  Dust the cakes with the flour and pat off the excess. Dip each cake into the eggs, allowing the excess to flow back into the plate.  Dip into the remaining bread crumbs, making sure to coat completely

In a large nonstick frying pan, heat about 1/2 inch of oil over moderate heat. When the oil is hot, add some of the crab cakes and fry until golden brown and crisp, 2 to 3 minutes. Turn the cakes and fry them until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Repeat until all the crab cakes are fried.  Serve with either Rémoulade Sauce

REMOULADE SAUCE I
Yields about 2 cups
1/4 cup fresh lemon juice 
3/4 cup vegetable oil 
1/2 cup chopped onions 
1/2 cup chopped green onions 
1/4 cup chopped celery 
2 tablespoons prepared horseradish 
3 tablespoons Creole or whole-grain mustard 
3 tablespoons prepared yellow mustard 
3 tablespoons ketchup 
3 tablespoons chopped parsley 
1 teaspoon salt 
1/4 teaspoon cayenne pepper 
1/8 teaspoon freshly ground black pepper

Combine all the ingredients in a food processor with a metal blade and process for 30 seconds.  Will keep for several days in an airtight container in the refrigerator. 

REMOULADE SAUCE II
Yields about 1 cup
1/2 cup mayonnaise
2 tablespoons minced gherkins, not sweet
1 tablespoon Dijon mustard
1 tablespoon drained finely chopped capers
1 tablespoon finely chopped flat-leaf parsley
2 teaspoons finely chopped chives, shallots or sweet onion
1 teaspoon minced garlic
Freshly ground pepper

Mix all ingredients until well blended.  Chill before serving