Marlin Moon Grille shares their recipe for crab cakes.

Dry Ingredients (Mix Separately)
-1# Jumbo LUMP Crab Meat (pasteurized ok!)
-1/2 CUP PANKO (Japanese) BREAD CRUMBS
(VERY GENTLY BREAK APART CRAB MEAT WITH BREAD CRUMBS)

Wet Ingredients (Mix Separately)
-2 EGGS
-2 heaping table spoons of Hellmann’s Mayo
-1 Small Squirt Dijon MUSTARD
-1 Dash each HOT SAUCE, WORCHESTERSHIRE
SAUCE AND LEMON JUICE
- ¼ Teaspoon BAKING POWDER
-Dash of OLD BAY
-Dash of Chopped PARSLEY FLAKES
-Dash of DRY GROUND COLEMANS MUSTARD

Preparation
In two separate bowls slowly fold in the Panko with crab meat (trying not to break up lumps). All the other ingredients go into a separate bowl. After sitting about 10 minutes add the wet ingredients to the Crab Meat and Panko, little by little. Put enough in to be just a tad wetter than you will need to form the cakes. You can always add more liquid! If it’s too wet add more bread crumbs. Put in the refrigerator for ten minutes then form into 4 equal sized cakes then refrigerate again for twenty minutes to set up. Broil or bake on a greased baking sheet until golden brown and cooked through.