Baked Maryland Lump Crab Cakes

1/4 c. bread crumbs

1 tsp baking powder

1 tsp dried parsley

1 tsp mustard powder

1/8 tsp black powder

2 tsp seafood seasoning, such as Old Bay (recipe follows)

1 tbs mayonnaise

2 tbs butter, melted

1 tsp. Worcestershire sauce

3/4 c. egg product (or 2 eggs)

1 pound lump crab meat (or canned)

(Old Bay Seasoning

1 tbs. ground bay leaves

2 tsp. celery salt

1 1/2 tsp dry mustard

1 tsp ground black pepper

1 tsp paprika

1/2 tsp ground celery seeds

1/2 tsp ground white pepper

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp ground allspice

1/4 tsp ground cloves

1/4 tsp crushed red pepper flakes)

Preheat oven to 370 degrees F (190 degrees C).  Grease a baking sheet.

Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside.  Stir together mayo, butter, Worcestershire, and eggs until smooth.  Fold in crab meat, then fold in bread crumb mixture until well blended.

Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.

Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.