Crab Cakes - cooking recipe

Ingredients

1 lb. lump crab meat
1/2 c. mayonnaise (low-fat is okay)
2 egg whites, lightly beaten
2 tsp. fresh lemon juice
dash of Tabasco sauce to taste
dash of cayenne pepper to taste
1 tsp. minced onion
2 Tbsp. chopped fresh parsley

Preparation

Pick over crab and discard any pieces of cartilage.
Combine the rest of the ingredients and mix well.
Add crab and mix well. Form into 4 cakes and put on a baking sheet sprayed with nonstick cooking spray.
Cover and refrigerate for at least1 hour.
Cook 6 inches below a preheated broiler until hot and tops are golden brown.