BALTIMORE CRAB CAKES

1 pound fresh, lump crabmeat, drained

½ cup Italian-seasoned breadcrumbs

½ tsp baking powder

⅓ cup milk

1 large egg, beaten

¼ cup mayonnaise or salad dressing

2 tblsp finely chopped green onions

¼ tsp garlic salt

⅛ tsp white pepper

2 tsp dried onion flakes

¾ tsp dried parsley flakes

¼ cup all purpose flour

¼ cup butter, melted

Combine first 11 ingredients; shape into 6 patties.  Coat with flour; chill at least 1 hour.  Cook patties in butter over medium-high heat 4 minutes on each side until golden.