1 lb. fresh Maryland backfin or lump crabmeat
4 heaping tablespoons Hellmann's real mayonnaise
1/2-1 teaspoon regular yellow mustard
2 tablespoons Worcestershire sauce
1/4 cup fresh ground black pepper (see note)
2 teaspoons salt (to taste)
1 teaspoon baking powder
1 pouch Saltine crackers from box (crushed with a rolling pin)
1 extra large egg, beaten well
1/2 cup fresh parsley, minced

In a medium bowl, hand pick crabmeat and discard any shell particles. Add salt and pepper (you can alter your salt to taste but NOT the black pepper!)

In another bowl, mix all wet ingredients. Gently fold mixture into crabmeat. Add baking powder, parsley, and about 1/4 cup of crushed Saltines to your crabmeat; again fold in very gently.

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 oil for frying (preferably cast Iron pan) gently place crabcakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should never be smoking!! Crabcakes are ready when brown on both sides usually a few minutes per side. Do not overcook! Drain on paper towels serve immediately.

Yields about six crab cakes.

Enjoy!

Cooks Note: For a less spicy version, use less pepper than the original recipe calls for, adjusting to your taste (3/4 tablespoon suggested).

Submitted by: Dave R.