I did add chili pepper flakes into the crab mixture. Years ago (65 years maybe) my mother-in-law--from New Orleans--made a big deep pan of crab cake and baked it in the oven. It was cut into big square pieces. And we just gorged on it. I've always loved crab cake, but hers was the best because it hardly had any breadcrumbs, lots of crabmeat, and moist. Today, I successfully made it in a pie pan for the two of us. Then I made my own cream sauce with lemon juice and chopped dill to serve on top the crabcake. It tasted a whole lot better than tartar sauce or cocktail sauce. The leftover crabcake is now frozen for another time. Try to make a crabcake loaf in a pie pan rather than these round balls that fall apart when you try to fry them, then bake it. It's also less messy prepping it.