crab cakes can be easy to throw together if you happen to have lump crab meat on hand. this is a very simple recipe, as some of the best are. of course, blue crab meat would work best in this situation, but i ended up just working with the king crab i had on hand. they turned out perfectly seasoned, nicely buttered and browned, and had just enough spiciness to give it a kick. they were better than 99% of the crab cakes i've had at pricey restaurants and only a fraction of the price. i served them over baby greens, drizzled them with olive oil and balsamic vinegar and garnished with sriracha .