two slices bread, crusts removed
milk sufficient to moisten bread
one pound backfin crabmeat, picked through and cleaned
one quarter teaspoon salt
one teaspoon Old Bay Seasoning
one tablespoon baking powder
one tablespoon chopped parsley
one tablespoon Worcestershire sauce
one tablespoon mayonnaise
three to four tablespoons vegetable oil for frying
Since crabmeat bought in the store comes from crabs that are picked by people in a factory setting, clean crabmeat and pick through looking for any pieces of shell or cartilage. Pick over carefully to and try not to break up any of the large chunks of crab. The better crabcakes are those that have nice big chunks of crab meat visible on the outside.
Break bread into small pieces and moisten with milk; combined with the remaining ingredients and mix together well. Shape into four to six patties. Fry crabcakes in hot oil until browned; flip and brown other side.
Instead of frying, you may broil for about five minutes to each side; turning pver when one side has browned.
Serve with mayonnaise, tartar sauce or lemon wedges. Maybe served plain or on hamburger buns. Serve additional Old Bay Seasoning on the side.