Now, this crab cake is not intended to be your fancy, all-lump-and-no-filler, Maryland crab cake of your dreams. It's more of an everyday family dinner crab cake, which I tested with backfin meat to make it as inexpensive as possible. (Of course, you can feel free to use lump if you like. If you do use backfin, watch out for pieces of shell.) This recipe caught my eye because it was submitted to the 'Fix-It and Enjoy-It Healthy Cookbook' by Cathy Kruba of Baltimore. I figure that gives it some cred. I also liked it because the patties are baked, which helps their nutritional profile. They were satisfying and quick on a weeknight. What did the kids think? Leah took one bite; Sam ate almost a whole crab cake, but didn't want to really admit that he had liked it. Actions speak louder than words. BALTIMORE CRAB CAKES 1 pound crabmeat, flaked 4 slices whole wheat bread, made into crumbs 1/4 cup minced fresh parsley 1/4 cup light mayonnaise 2 tablespoons prepared mustard 1/4 teaspoon salt 1/8 teaspoon, or a few drops, of hot sauce Preheat oven to 350 degrees. Combine all ingredients thoroughly in a large bowl. Divide mixture evenly into 8 portions and shape into patties. Place on lightly greased baking sheet. Bake for 15 minutes. Turn crab cakes over. Bake 10 minutes longer, or until crispy. Makes 4 servings Per serving (2 crab cakes): 266 calories, 24 grams protein, 8 grams fat, 2 grams saturated fat, 3 grams fiber, 94 milligrams cholesterol, 748 milligrams sodium From Cathy Kruba of Baltimore, published in 'Fix-It and Enjoy-It Healthy Cookbook,' by Phyllis Pellman Good. 