Why not do your own? It does not take that long and you are going to enjoy them so much more. I go to Sam's Club or Costco and for $16-$17 you get a pound of fresh pasturized lump crab that will last months unopened in the refrigerator. That's the key! You are away on a business trip, come home and the crab is right in the refrigerator ready to go. When you have a couple of minutes, you can use any number of recipes from the Internet and make your own. Some are so simple...
I hate filler in a crab cake. Bobby Flay has a wonderful recipe that uses very, very little. My own recipe uses no filler. I just made it up and it works for us. I very, very lightly saute some chopped celery, fresh red pepper, fresh parsley, salt, Bay's seasoning, lemon zest, black pepper and scallions. You want some texture, but still want to slightly cook the mixture. Let it cool and add the crab very lightly so you don't break it up too much. I hold the mixture together with Duke's Mayo. Yes, they will be loose, but they will hold together. I never tried it with an egg...Worried about salmonella.
I roll the crab cakes in Panko breadcrumbs. I clarify butter, place it in a oven corning ware, heat the butter (it will not burn) and add the crab cakes. They do not need much baking time. I just do it by sight. No, they will not have that deep pan fried apppearance. I guess you could pan fry them in clarified butter instead of baking them. I never tried them that way..yet
Anyway, I get 8 decent sized crab cakes that can serve 4 people for $16. Of course, you need some sides with that to make a nice full meal. Still, its reasonable and people love crab cakes. You don't need all the ingredients I use. Some recipes have just a few. It's all about the crab anyway. the stuff from Sam's is pretty darn good.