Maryland Lump Crab Cakes

• 2 lbs lump crabmeat
• 2 eggs
• 3/4 cup mayonnaise
• 1/2 lemon, juice of
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons baking powder
• 1/2 cup panko breadcrumbs (Japanese bread crumbs, plain crumbs can be substituted)
• 1 -3 teaspoon Old Bay Seasoning (or to taste)
• 1 -2 tablespoon chopped fresh parsley

1. Preheat oven to 350 degrees.
2. Mix all ingredients, excluding crabmeat.
3. Combine well.
4. Gently fold in crabmeat, careful not to break up the lumps.
5. Form mixture into cakes.
6. I use a"2 tablespoon" measuring spoon to measure, scooping out a heaping scoop to form my cakes.
7. They're about 2 1/2 inches in diameter Place cakes on baking sheet sprayed with non stick spray.
8. Bake for 15 minutes or until golden on top.

lump crabmeat, eggs, mayonnaise, lemon, worcestershire sauce, mustard, baking powder, breadcrumbs, parsley

Taken from www.food.com/recipe/maryland-lump-crab-cakes-66833 (may not work)