Crush crackers. There are lots of ways to do this. We recommend putting them in a ziplock bag and smashing them with a rolling pin. This doubles as therapy.

Gently combine the crushed crackers with the crabmeat in a small bowl. Try not to shred the crabmeat--just lightly toss this together.

In a small mixing bowl, whisk together mayonnaise, egg, garlic, Worcestershire sauce, baking powder, parsley, and Baltimore Bay Seasoning. Whisk until smooth.

Gently combine the mayonnaise mixture and the crabmeat mixture, being careful not to overwork. Cover and refrigerate for at least an hour.

When it's time to cook dinner, divide the crabmeat mixture into 8 equal balls and gently pat into patties. Don't overwork, there still should be solid chunks of crabmeat in the mixture.

Add oil to a large skillet, to a depth of 1/4-1/2 inch. (More depth is needed for thicker patties.) Heat over medium heat until the oil shimmers. Gently slide a few crab cakes into the hot oil, without splashing. It's important not to overcrowd the skillet, so make sure there's an inch or so of space between cakes as they cook. Most skillets will only allow 3-4 cakes to fit at a time, so work in batches as needed. Using a screen pan-cover will help reduce oil splatter.

Fry cakes on the first side for about 4 minutes, until golden brown, and then carefully flip. If cakes try to fall apart, pat them back together with a spatula and try not to worry about them too much. Cook on the second side for about 4 minutes, or until golden brown and cooked through.

Transfer cakes to a plate lined with paper towels to remove excess oil, then transfer to serving plates or baskets with fries, or buns... depending on your preferred way to eat them!

Serve right away, with homemade tartar sauce for best effect.