To make salmon cakes in lieu of crab cakes, substitute 1 (15-oz.) can red salmon, drained, for the lump crabmeat.
Cooked shellfish should be moist and slightly chewy; overcooking makes it tough and rubbery. When cooked correctly, crab should turn bright red.
What a classic--golden brown outside, moist and full of crabmeat inside! Crab cakes are also wonderful served as a main course--allow two per person.