When I stopped at my local fish market to buy some crab meat, I asked the fishmonger what he had available. He told me had frozen crabmeat, and when I inquired whether I'd have to pick it over to get out little pieces of shell, he shot me a look and said, "This crab meat is without equal." How could I pass that up? He was absolutely right, and the crab, which is not local to New Engand though we have made crab cakes our own, was plump and sweet, and clean. This recipe, which I got many years ago from my friend Jennifer, makes eight large crab cakes, which would be a perfect lunch for four people, or a dozen smaller bite-size treats for appetizers. Tartar sauce or aioli mayonnaise make the perfect slathering sauce.