Kitchen Experiments: My semi-unsuccessful Crab cakes

I adapted this recipe from an Emeril Lagasse recipe for “Crab Cakes with Poached Eggs and Wild Mushroom Sauce”, but I decided to start simple with the crab cakes before I go on to the wild mushroom sauce to go with it. Mine were a tad too salty, and I thought they would be similar to croquettes but they are so much more delicate that they threatened to crumble when I had to roll them in the flour, but surprisingly held together. Hopefully they’ll perform better the next time after I tweak the recipe a little.