1 egg, beaten
1 pound lump crabmeat
2 slices dried bread, crusts removed
1 Tbs. milk
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon parsley flakes
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon Old Bay Seasoning
In a large bowl, break bread into small pieces. Moisten with milk.
Add mayo, Worcestershire sauce, parsley, baking powder, Old Bay, salt, egg and crabmeat. Mix lightly and shape into 4 patties. Refrigerate patties 30 minutes to help keep them stay formed when cooking. Fill your frying pan with about 1/4″ vegetable oil. Over medium-high heat, fry until golden-brown on both sides. I usually flip every 1 minute to avoid over frying.