I have no idea what is considered an "authentic" Maryland crab cake. Crabmeat here in the upper midwest is a rare and expensive commodity. But I picked up three pounds of it when the Fabian Seafood Company truck was in town last Friday and decided to make crab cakes with a pound of it, and a google search turned up this recipe. I halved the recipe, since it was just my daughter and me eating, I used the entire egg and reduced the mayo to 3 tbsp. I would in the future add more breadcrumbs and more mayo, as the cakes only barely held together while frying. They tasted great, though!
Sorry, but none of your Maryland Crab cake recipes are true Maryland Crab Cakes. The true original recipe is still on the Old Bay Seasoning can. OR use the Smith Island recipe.