Crab Cakes - cooking recipe

Ingredients

2 egg whites, slightly beaten
2 Tbsp. reduced-calorie mayonnaise
2 tsp. chopped fresh parsley
1 1/4 tsp. Old Bay seasoning
1 tsp. reduced-sodium Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. pepper
1/2 c. soft breadcrumbs
1 lb. fresh lump crabmeat, drained
olive oil-flavored vegetable cooking spray

Preparation

Combine first 7 ingredients.
Stir in breadcrumbs and crabmeat and shape into 8 (2 1/2-inch) patties.
Place on a baking sheet lined with wax paper.
Chill 30 minutes.
Coat a large nonstick skillet with cooking spray.
Place over medium high heat until hot.
Add crab cakes.
Cook 3 minutes on each side or until browned.
Yield:
4 servings.