Easy Crab Cakes - cooking recipe

Ingredients

2 egg whites, lightly beaten
2 tablespoons mayonnaise
2 teaspoons chopped fresh parsley
1 1/4 teaspoons Old Bay Seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1 teaspoon dry mustard
1/2 cup soft breadcrumbs
1 lb fresh lump crabmeat, drained

Preparation

Combine egg whites, mayonnaise, parsley, Old Bay, Worcestershire sauce, pepper, and dry mustard.
Gently stir in the bread crumbs and crabmeat.
Shape mixture into 8 patties, about 2 1/2 inches in diameter.
Place patties on a baking sheet lined with waxed paper or non-stick foil; cover and chill for 30 to 60 minutes.
Spray a large nonstick skillet with vegetable cooking spray or use a little olive oil to coat the bottom.
Place over medium-high heat.
When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.