A true Maryland Crab Cake has very little in it, the focus being on good quality crab meat – and lots of it. They can be pan fried, baked, or broiled. Just don’t overcook them. This is the recipe I use. 1 lb good quality, jumbo lump or backfin crab meat 1/2 cup crushed crackers or panko (you can use bread crumbs, NOT the seasoned kind). 1 tablespoon mayonnaise 1/2 teaspoon mustard (prepared – regular old mustard) 1–2 tablespoon parsley flakes 1/2 tablespoon baking powder 2 teaspoons Old Bay Seasoning 1/2 tablespoon lemon juice 1 egg, beaten 2 tablespoons butter (softened to almost melted) Beat the egg and then add & mix all your ingredients, EXCEPT THE CRAB MEAT, in a large bowl until well incorporated. Gently fold in the crab meat, being careful not to break the lumps up. Very carefully, mold the patties into shape, and then refrigerate them for one hour – covered. Broil for about 10 mins or pan fry them in butter until slightly crisp on the outside. Do not serve them with tartar sauce or I may hunt you down and cause you bodily harm. Serve with a lemon wedge, and some freshly made ******** sauce – heavy on the horseradish. Enjoy!