Add eggs, butter, flour, milk or half-and-half, Port Wine or Cream Sherry, salt, pepper, garlic powder, mayonnaise, baking powder, Worcestershire sauce, Old Bay seasoning& parsley flakes.
Tear the 3 slices of white bread into small pieces& add into the rest of the ingredients.
Mix well with large spoon.
Place cracker meal onto a large plate.
Form the mixture between the palms of your hands into the size of tennis balls, gently squeezing out excess juice, then somewhat or lightly flattening& forming the balls into the cakes about 1" to 1 1/2" thick.
Dip& coat both sides of the cakes in the cracker meal or breadcrumbs& set them aside on another plate.
Place vegetable cooking oil into a large skillet, just enough to cover the entire bottom.
When the oil is hot, place on medium heat.
Place the crab cakes into the skillet, being careful not to allow them to break apart.
With 2 spatulas, gently turn the cakes over to do the other side, until both sides are a light golden brown.
If you need to add a little more vegetable oil to prevent the cakes from burning, do so.