These crab cakes have the delightful flavor of some shaved prosciutto, a dry-cured Italian ham.
The saltiness of the ham pairs nicely with the richness of the crab.
By pan frying them in grapeseed oil you get the true flavor, without the added taste of olive or canola oil.
I also like using panko breadcrumbs versus traditional breadcrumbs. They give the crabmeat a crispier texture and bite while the sherry gives a nice tang to the blending of both proteins.
To enhance the flavor, I would whip up a favorite dip or spread such as a chipotle or roasted red pepper mayo.