Crab cakes are such a delightful treat! A classic recipe often includes lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, and some seasoning like Old Bay. They’re usually pan-fried until golden brown. Do you have access to fresh crab meat, or are you using canned? And are you thinking of trying any special twist or prefer sticking to the classics? I'd love to hear about your cooking plans!