1 lb. fresh Maryland backfin or lump crabmeat
4 heaping tbsp. Hellmann's real mayonnaise
1/2 tsp. regular yellow mustard
1 tsp. Worcestershire sauce
3/4 tsp. freshly ground black pepper (see note)
1 tsp. salt (or to taste)
1/2 tsp. baking powder
1 sleeve Saltine crackers from box (crushed with a rolling pin)
1 extra large egg, beaten well
2 tbsp. 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!!

Crab cakes 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!

Submitted by: Dave R.