Adapted from The Santa Monica Farmers Market Cookbook.

Makes 10 large crabcakes or as many small ones as you can roll

1 lb lump crabmeat
1/3 cup panko breadcrumbs (can sub regular)
2 eggs, beaten
4 Tbsp mayonnaise
2 Tbsp lemon juice
Few drops hot sauce (like Tobasco)
Generous dash of Old Bay seasoning
Generous dash of Garlic Powder
Generous dash of Onion powder
Salt and pepper to taste

From http://www.epicurious.com/recipes/food/views/Thai-Spiced-Waterme...

For soup
5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk*
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic
1 1/2 tablespoons mild olive oil
1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
2 tablespoons fresh lime juice, or to taste
3/4 teaspoon salt, or to taste

For crab

From great-chicago-italian-recipes.com:

1 pound of linguini
2 cans of crab meat or 16oz. of imitation crab meat
2 oz of pancetta or 4 strips of bacon chopped
2 Tbls of butter
1 bunch of long green onions, chopped
1 shallot, chopped
3 cloves of garlic, chopped
6 baby portabella mushrooms, sliced
1/2 cup of FRESH peas (sub out peas for another mild veg if fresh not an option)
1/2 cup of white wine
!/2 cup of chicken broth
1 cup of heavy whipping cream
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
1 cup of fresh grated Parmesan cheese
1 egg