Baltimore Crab Cakes

1 tablespoon mayonnaise
1/4 teaspoon salt
1 egg
1/4 teaspoon poultry seasoning
1/4 teaspoon parsley flakes
1 tablespoon baking powder
2 tablespoons milk
2 slices white bread
1 pound backfin crab meat
oil for cooking

Combine mayonnaise; egg (beaten), salt, poultry seasoning, and parsley
flakes. Add baking powder. Remove crust from bread, dice into small
cubes, and moisten with milk. Add to mixture. Carefully remove cartilage
(shells) from crab meat and gently fold in. Form cakes into small balls.
Refrigerate for at least 30 minutes. Deep fry at 350 degrees until
golden brown.