1 lb. backfin crab meat
1 lg. egg
2 tbsp. mayonnaise
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. Worcestershire sauce
1/2 c. chopped fresh parsley
1 tsp. dry mustard
1 tbsp. baking powder
1 tbsp. fresh lemon juice
1/4 c. bread crumbs
1 tsp. "Old Bay" seasoning

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