This is Barbara-jo McIntosh’s signature dish. We’ve made it into bite-size cakes.
Place cooked crab cakes on a baking sheet. Place in freezer, uncovered, until just firm. Then slip into self-sealing plastic bags. Frozen, crab cakes keep well for up to 1 month. Reheat on a baking sheet in a 400F (200C) oven for 9 to 12 minutes. Cayenne mayonnaise can be made ahead, covered and refrigerated for several days. Do not freeze.