Crab Cakes

1 cup cracker meal or bread crumbs
1 egg, beaten
1/2 cup milk
12 oz flaked crab meat, picked over to remove any shell fragments
1 rounded teaspoon crab boil seasoning
1 tablespoon baking powder
1/2 cup flat leaf parsley, chopped
1 zested lemon, plus 1 lemon, cut into wedges, for garnish
1 stalk celery from the heart of the stalk, finely chopped
1/4 tsp Worcestershire sauce
1/8-1/4 tsp Tobasco sauce
2 tablespoons mayonnaise



Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, Tobasco, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable to a skillet and heat to medium high temperature. Fry cakes 3-5 minutes on each side and drain on paper towel lined plate.