One thing lots of folks overlook when making crab cakes is over mixing. If you are using lump or jumbo lump the last thing you want to do it shred it up.
I normally use backfin and claw meat (it is sweet and cheap) as my base meat and hold out a pound of lump for garnish. I mix that with saute'd fine diced onion, red pepper, yellow pepper, and garlic that I let cool. 1 egg per pound of crab, mayo, fresh rough chopped parsley, and panko season with Old Bay. Mix until loose. Another place people fuck up crab cakes is with the breading, keep it loose, not heavy. It needs to be tight enough to hold a loose shape but not dripping wet. Now add in your lump and fold it in gently. Aggressive mixing is not needed, just fold it in with your hand gently. Now portion with an Ice cream scoop 3-4 oz. and into another bowl of panko. Toss gently to coat, remove and shape. Place these into a parchment paper line tupperware box and freeze. Crab cakes freeze like a champ and you can make up a ton in advance. They will feel flimsy and you will want to add more breading-don't. They will come togther when you cook them. The eggs and bread are the binder, the mayo helps keep them light. If you freeze them take them out to slack slowly in the fridge. They will purge some moisture so if you have a large container take a layer or two with the parchement and freeze the rest. Or freeze them on a sheet pan and once frozen put them in a zip-lock IQF style. That way you can take what you need.
I've made crab cakes by sheet pan loads at high end resorts, country clubs, and hotels- they freeze forever.
In a skillet heat oil, lightly brown, then transfer to oven to finish. Make sure the pan is near smoking before you add the crab cake or you will ruin your crab cake as it will stick like a mofo and the nice crust will be left in the pan to burn.
Quick sauce once made @ Kiawah Island Resort in SC.
Cut kernals off 2 ears of sweet corn, and reserve. In sauce pan reduce 1 cup of reisling, 1T chopped shallots, and 2T cider vinegar with corn cobs to a skim. Add 2T of heavy cream and reduce tight, add 1 pack Green Giant Niblet Corn mix (seriously) whisk in 1/2 lb softened unsalted butter. Strain, add reserved corn. Season to taste.
Serve: Ladle 1 oz of sauce onto center 6-8" plate, place 1 crab cake in the off-center of pooled sauce. Lay 2nd crab cake partially on side of 1st crab cake, garnich with finely chopped chive slice on bias and 2 long chive spears. Optional garnish: lightly sprinkle Old Bay on rim of plate.
Always shell your backfin before using. Nobody likes to pick shells out of their food. A quick way is to lay it out on a sheet pan and pop under the broiler. All the shell will turn white and will be easy to pick out. Be careful as this can toughen the meat
Always use fresh whenever possible. I have used the imported canned meat with relatively good success. A country club I worked at used canned exclusively.