1 lb. back fin crab meat
1 lg. egg
2 tbsp. mayonnaise
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
1 tbsp. baking powder
1 tbsp. fresh lemon juice
1/4 c. bread crumbs
1 tsp. Old Bay seasoning
Vegetable oil for frying

Pick over the crab meat for shell and cartilage and set aside. In large bowl, mix together the rest of the ingredients except for the oil. Carefully fold in the crabmeat, being careful not to break up the pieces and form into patties. Heat oil in a skillet and fry crab cakes for 2 to 3 minutes on each side or until they are golden brown. Makes 6 crab cakes.