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1
Place the crab meat in a large mixing bowl, being very gentle to not break up the lumps.
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2
Combine the egg, mayonnaise, mustard, seafood seasoning, Worcestershire, parsley, and baking powder in a small mixing bowl.
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3
Mix until everything is well incorporated.
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4
Add the mixture to the crab meat, but do not mix at this point.
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5
Break the white bread into small pieces in another small bowl and add the milk to moisten.
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6
Combine the moistened bread with the rest of the ingredients.
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7
Fold everything together lightly until just combined.
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8
Again, be very careful not to break up the crab meat.
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9
Using your hands, form a desired amount of mixture onto a tight ball shape and place into the refrigerator to chill.
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10
Place a large nonstick skillet over medium to medium-high heat, adding enough vegetable oil to generously coat the bottom of the pan, about 1/4-inch.
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11
Add the crab cakes to the hot skillet, pressing down lightly to form a cake (do not smash into a pancake, this will dry it out).
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12
Cook until deep golden brown, about 6 minutes, and flip gently, cooking to the same degree on the opposite side.
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13
Remove from the skillet and drain off the excess oil on paper towels.
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14
Serve with your favorite sides and sauce.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
