Maryland Crab Cakes

Makes 3-4 ~7 oz cakes
Bake at 350 degrees

Dry 
  1 T (heaping) Old Bay  *reduce amount*
  1 T dry parsley
  1 t dry mustard
  1/2 t black pepper
  1 t baking powder
  4 C bread crumbs (6 slices w/o crust English toasting loaf works well)
  reduce to 2 slices
Wet
 1 dash tobasco sauce
 2 yolks + 1 whole egg *use one egg*
 1 t Worchester sauce
 1/2 C mayonaise

 1 lb Crab meat (use Phillips Lump or Backfin) 
 Fresh lemon xfor top of cakes before baking

Mix dry ingredients and infuse bread crumbs.  
Mix wet ingredients without crab meat or lemon juice then add to dry 
ingredients with crab meat.  

Mix by folding to avoid too much compression of bread or breaking up of 
crab meat.  

Using your hands make 3-4 baseball size cakes.  
Squeeze lemon over the tops of the cakes before baking.

Place on foil lined sheet/pan (grease first) and bake at 350 degrees for 
14 minutes *Increase cooking time*
Then broil for two more minutes to brown..

Notes

Phillips crab meat works well. It can be found at Meijer and Cosco in the frozen sea food section

Add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the best cakes it is soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab. Check the meat for any cartilage.