It's dungeness crab season here on the west coast and things are good. I'm attempting to create "my ultimate crab cake recipe" and am having trouble keeping the cakes in one piece in the pan. Working with big dungeness crab the meat is so lumpy it just falls apart if you look at it too hard. I want to incorporate a binding agent to help, but I don't want to end up with crab burgers. A few items i've seen suggested is Mayo, egg white, egg yolk, etc. Any suggestions or best practices I should consider?