1 lb. crab meat, picked
1 tsp. seafood seasoning
1 tbsp. baking powder
1 tbsp. parsley, chopped
1 tbsp. Worcestershire sauce
1 tbsp. butter
1 egg, beaten
1/4 tsp. salt
2 slices bread, crust removed
Milk

Break bread in small pieces and moisten with milk. Squeeze out excess. Mix well all ingredients and shape into 4-6 cakes. Fry quickly in small amount of shortening until brown. Serve with my Tartar Sauce (see Potpourri).