I make my crab cakes with no cracker filler at all. For each pound of crab, puree 1/4 pound of scallops in the food processor and mix it into the crab and egg mixture. I also add a lot of Old Bay and chopped scallions. The pureed scallops act like glue to hold the crab miixture together. For people with celiac disorder (meaning, they can't eat wheat in any form), this is a great solution.
Too many to list, but I go to www.recipesource.com for anything I don't know how to make. :)
Just be careful about cooking; keep an eye on them. The scallop mixture is rubbery if it overcooks.
Yay! Now we have the recipe forum, so no more stickie threads in the lounge. :D