Melt butter, sauté onions until translucent. Add breadcrumbs & mix well. Transfer onion & breadcrumb mix to a bowl. Add crabmeat, beaten eggs & seasonings. If mixture is loose, add small amount of heavy cream.
Divide mixture evenly & form patties. Season flour with additional salt, pepper, Old Bay or others. Dredge patties in flour & shake off excess. Fry the crab cakes in butter, olive oil or both until golden brown.
Top with Fourth Creek Relish or Fourth Creek Tartar Sauce (mix 1 cup mayo with 3/4 cup relish).