" I'm from the capital city of crabcakes , but I have not made your specific recipes. I feel there are a few flaws in your recipe which will be difficult for first-timers. Item 1, 2 # of crab meat is NOT 4 shaped patties. The yield says 8 pcs. but the directions say form 4. Item 2, I don't think I've ever met ANYONE who puts cocktail sauce on crabcakes. A flavored butter sauce, remoulade, even some fresh form of tartar sauce, but cocktail sauce no matter how good is too intense for this preparation, Your cklt sauce would be wonderful on fresh oysters (as in an oyster roast) ot even on full-flavored shrimp (good luck finding that if you don't have a shrimper pal) Also, as much as I adore fresh basil I would not put that in the body of the crabcake. Possibly in the butter sauce. This is NOT a Lowcountry cook's recipe but still has "good bones.""