Serve as an appetizer or as the main course
Gather all of your ingredients in one place. Soak the bread with a small amount of milk. Work the bread with your hands and squeeze out the excess milk.
Beat the egg, add a pinch of salt and mix all of the ingredients well. Allow the mixture to sit for 5 minutes before you start to form your cakes. This allows for the bread to soak up additional moisture and as a result keeps the cakes from falling apart in the pan. Be careful with seasoning. Crab can naturally be on the salty side, as is Old Bay.
Heat a thick bottomed frying pan or cast iron skillet over medium-high heat and add vegetable oil. Form patties to the size of your desire and fry 3 minutes on each side. Use an ice cream scooper if you want all of your cakes to be the exact same size. However, I prefer going the rustic route and use a tablespoon freestyle and scoop right into the pan, then press down gently on each. Have a small baking tray lined with a paper towel ready to inherit these small treasures.
If you have some mayo leftover, mix it with some fresh lemon juice and/or finely chopped basil to dip your cakes in.
Serve with a crunchy iceberg salad or cabbage slaw.