Low Fat Crab Cakes (Adapted From Cooking Light) - cooking recipe

Ingredients

3 whole canned water chestnuts (1/4 cup minced, if omiting add an extra 1/4 cup minced onion) (optional)
1/2 small onion (1/4 cup minced)
2 garlic cloves (1 tsp minced)
2 (6 ounce) cans lump crabmeat, drained
1/4 cup soft breadcrumbs
1 teaspoon dried parsley
1/4 teaspoon dark sesame oil or 1/4 teaspoon olive oil
1/4 teaspoon Worcestershire sauce
1 tablespoon Egg Beaters egg substitute
3 tablespoons reduced-calorie mayonnaise
1/4 - 1 teaspoon pepper, depending on taste (the original recipe called for 1 tsp, I'm just a wimp)
1/2 teaspoon key west blend spices (optional, pick this or one of the two following to your taste)
1/8 teaspoon blackening seasoning (optional)
1 pinch cayenne pepper (optional)
vegetable oil cooking spray

Preparation

If the first three ingredients aren't already minced, throw them in your food processor for a moment or mince them by hand.
Combine all ingredients except the cooking spray in a medeum mixing bowl; stir well. Shape into 8 patties.
Coat a large skillet with cooking spray; place over medium heat until hot. Add crabmeat patties, and cook 6 to 8 minutes or until lightly browned on both sides, turning once. Transfer to a serving platter.