1/2 Cup bread crumbs
just enough milk to moisten bread crumbs
1 lb canned crabmeat
1/4 tsp salt
2 Tbsp Cape Cod Seasoning
1 Tbsp baking powder
1 Tbsp freshly-chopped parsley
1/2 Tbsp Worcestershire Powder
1/8 C mayonnaise
3 to 4 Tbsp olive oil for frying
Drain liquid from the canned crab, trying not to break up lumps, if possible.
Moisten bread crumbs with just a little milk. Combine dampened breadcrumbs with all the remaining ingredients (except the olive oil), and mix together well.
Shape crab-breadcrumb mixture into four to six patties, each about 1″ – 1-1/2″ thick. Fry up the crab cakes in hot oil until browned on one side. Flip patty and brown other side.
Remove crab cake from hot oil using a slotted spatula, and place on a paper towel-lined plate to soak up any excess olive oil. After about 1 minute, transfer to a serving platter, and serve with tartar sauce and/or lemon wedges.