Not the traditional maryland style...but this is my recipe which cuts down the white bread aspect to crab cakes.. 1lb jumbo lump crab - pick it well 1lb backfin crabmeat - pick it well 1 slice white bread - whole--crusts on and torn to nickle size pieces. 1 Egg beaten 1 potato - boiled, skinned and mashed 2-3 tablespoon mayonnaise 2 tablespoon Dijon mustard Small finely chopped white onion, couple sliced green onions & some fresh parsley Old Bay seasoning, smoked Paprika 3/4-1cup Panko bread crumbs w/Melted butter (about 3-4 tablespoons)

In a bowl put in your mashed potato, picked backfin crab egg mayo and mustard. Mix well by hand - then add in the lump crab meat, mustard, white onion, green onion and parsley, mix this together by hand. Toss in 1 tablespoon Old Bay seasoning and about a tablespoon of smoked paprika and combine. Mixture should be 'wet' but sticky. Roll into cakes, mix panko and butter and a half tablespoon of old bay. roll in bread crumbs and press them in slightly. chill 30 minutes before frying or baking. About 10-12 min in a pan with a bit of oil, or about 25 min in a 350 oven til golden brown. Top with some of the left over green onion or parsley and serve.

Don't usually tarnish a tasty crab cake with any sauce..but if you must have one here is a great dressing I make - a home made remulade type sauce with bacon: Cup of Mayo, 3 strips of very well cooked bacon crumbled, 2-3 tablespoons Sweet pickle relish, 3 squirts of Ketchup & 1 squirt yellow mustard, couple dashes of cumin. Mix in a bowl & taste - adjust as desired for more sweet add more pickles or Ketchup..for less sweet add more mayo or mustard or cumin.
Good luck on the crab cakes - mom will be pleased regardless of which ones you make.