Instructions:

Baltimore Crab Cakes

1 pound. fresh, lump crabmeat, drained
1/2 cup Italian-seasoned breadcrumbs
1/2 teaspoon baking powder
1/3 cup milk
1 large egg, beaten
1/4 cup mayonnaise or salad dressing
2 tablespoons finely chopped scallions
1/4 teaspoon garlic salt
1/8 teaspoon white pepper
2 teaspoons dried onion flakes
3/4 teaspoon dried parsley flakes
1/4 cup all-purpose flour
1/4 cup butter or margarine, melted

Combine first 11 ingredients; shape into 6 patties. Coat with flour; chill at least 1 hour.

Cook patties in butter in a skillet over medium-high heat 4 minutes on each side or until golden.