12 saltine crackers, crushed
1 egg
5 tbsp. mayonnaise
1 1/2 tsp. hot sauce
1 tbsp. fresh lemon juice
1 tsp. old bay seasoning
1/2 tsp. salt
1 tsp. baking powder
1 lb. regular or backfin crabmeat

Beat cracker crumbs, egg, mayonnaise and baking powder until well blended. Mix and add all other seasonings and lemon juice. Gently fold in crabmeat, leaving it in large pieces. Make small crab cakes. Sprinkle lightly with cracker meal on both sides. Fry in hot oil (about one inch deep). Brown on both sides. Drain on paper towels. Serve hot.