This is a quick and flavorful recipe that can be made into a meal or an appetizer. I usually make these meal-sized and the recipe reflects that. However, if you are making smaller-sized cakes, then cooking times should be reduced. I tend to use lemon juice instead of lemon zest, (and if you do, I would add maybe 2t lemon juice and 1T more bread crumbs), but if you have a fresh “un-zested” lemon around the zest in my view adds a fairly noticeable improvement to the taste of these cakes.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/crab-cakes