Place bread in bowl, pour milk and soak for 15 minutes. Squeeze bread dry and place in a large bowl. Break into crumbs with a fork. Add Byrd Crab Meat, mayonnaise, mustard, seafood seasoning (Eastern Shore Blend), baking powder and parsley, then stir until well mixed. Sprinkle Worcestershire sauce, lemon juice, salt and pepper and stir. Stir in beaten eggs. Crab cake mixture can be blended up to 4 hours in advance and refrigerated. To finish divide into 16 parts and shape into crab cakes about 1/2″ thick. Fry in a brisk heat for 2 minutes or until golden brown. Broil for 6-8 minutes.