Chilling crab cakes before cooking can help them bind together without adding more eggs or breadcrumbs. This method is particularly effective as it avoids adding unnecessary ingredients to enhance the natural flavor of fresh crab meat. For true, strong crab flavor, go with jumbo lump meat, which combines lump meat with shreds of white body meat. However, this is not always the best choice for crab cakes. An egg is essential to bind the crab cake, while breadcrackers or crushed crackers soak moisture. To enhance the flavor, add elements like sea salt, Old Bay seasoning, or Dijon mustard, and mayonnaise for flavor and richness.