Eastern Shore Crab Cakes

Mix up in a large bowl, the mayonnaise, onion, egg,lemon juice, Old Bay seasoning, garlic,celery, Worcestershire sauce, red pepper, sherry, salt and pepper. Pick over the crab meat and add to the bowl, then add the fresh bread crumbs and lightly mix all together trying not to break up the crab too much. I put the Panko or bread crumbs in a pie plate and carefully pat 1/8 of the mixture and place it in the Panko or bread crumbs, it will be difficult to turn the crab cake over but it has to be that way in order to get a moist crab cake. Make sure it is breaded on all sides. Keep breading until all the crab cake is used. I place mine on a large baking pan lined with parchment paper or silicone mat and refrigerate to let it firm up a bit. It will still be difficult to hold it together, but it will be worth it in the end. Spray the crab cakes with a little spray of Pam or equivalent, and bake at 375 degrees for about 30 minutes. These are also good pan fried. Serve with lemons to squirt on the top at serving time.