I would say the biggest difference is that deviled crab is spicy hence the "deviled" title...it usually has dry mustard and some onion and green pepper to give it a little more kick..and yes, it usually has bread crumbs or similar to give it a finer texture also. .Crab cakes (at least the best ones) are mostly crab and very little filler. The following recipe is the best I have ever made and the greatest part is is that I always have the ingredients available for an outstanding dinner!
1 large egg
4 T. panko bread crumbs
1 and 1/2 t dried parsley flakes
3/4 t plus 1/2 t Old Bay seasoning,divided for use
1/2 t Worcestershire sauce
3-4 drops hot sauce
1/8 t freshly ground pepper
6 T mayonnaise, divided use
1 pound lump crab meat( I buy the pound container at Sam's Club; it's pasteurized so it lasts a really long time in the fridge)
Combine egg, crumbs, 3/4 t Old Bay, W-shire sauce, hot sauce, pepper and 3 T mayo. Fold in the crabmeat and try not to break up the lumps too much. By hand works best.
Shape into 6 patties( I use my hands for this also and though the patties look a bit messy they firm up in the oven. Place on parchment covered cookie sheet.
Combine the remaining mayo and the 1/2 t Old Bay and spread mixture evenly over top of each cake. Sprinkle with paprika.
Bake at 350 degrees for 20 minutes or til lightly golden.
Yummy !!!!! Enjoy !!!!