Anne Arundel County Maryland Crab Cakes - cooking recipe

Ingredients

1 lb backfin crab meat (Maryland Blue) or 1 lb lump crabmeat (Maryland Blue)
4 tablespoons Hellmann's mayonnaise
1 teaspoon yellow mustard (French's)
2 tablespoons Worcestershire sauce
1/4 cup fresh ground black pepper (see note)
2 teaspoons salt (to taste)
1 teaspoon baking powder
saltine crackers (1-2 packs, crushed with rolling pin)
1 extra large egg, beaten well
1/2 cup fresh parsley, Minced

Preparation

In a large bowl, Hand pick Crabmeat and discard any shell particles.
Add Salt and Pepper (You can alter to taste but for best results don't.
alter the Pepper.) In another bowl mix all wet ingredients. Gently fold.
mixture into crabmeat. Add baking powder, and parsley. On a plate,
place your crushed saltines and scoop a medium sized crab cake from.
your mixture in your hands. Coat with cracker again just enough to cover.
your cake. In a skillet heat Vegtable Oil for frying (preferably cast iron pan).
gently place crab cakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should not be smoking.
Crab Cakes are ready when brown on both sides usuallly a few minutes per side. DO NOT overcook. Drain on paper towels, and serve immediately.