Mini Crab Cake Appetizer - cooking recipe

Ingredients

3 egg whites
2 Tbsp. reduced calorie mayonnaise
1 1/2 tsp. dry mustard
1/2 tsp. ground pepper
1 lb. crabmeat
3/4 c. soft white bread crumbs
3 Tbsp. minced cilantro
3 Tbsp. diced pimento
vegetable cooking spray

Preparation

Combine first 4 ingredients and stir well.
Add crabmeat, bread crumbs, cilantro and pimento, stirring well.
Shape mix into 24 (2 inch) round patties.
Cover and chill 30 minutes.
Coat large nonstick skillet with cooking spray.
Place over medium heat until hot.
Add crab cakes in batches and cook 3 to 4 minutes on each side until golden.