Crab Cake Sandwich

• 1 lb lump crabmeat
• 2 egg whites, beaten
• 1/4 cup light mayonnaise
• 2 1/2 tsp Old Bay seasoning
• 1/4 tsp Worcestershire sauce
• 1/2 tsp ground black pepper
• 1 tbsp fresh parsley, chopped
• 1 tsp Dijon mustard
• 1 cup plain breadcrumbs
• 1 1/2 tbsp vegetable oil (for frying)
• 6 sandwich rolls, split and toasted

1. Remove shells and cartilage from crabmeat.
2. Add egg whites and mix lightly with a fork.
3. Add mayonnaise, Old Bay, Worcestershire, pepper, parsley, mustard, and breadcrumbs.
4. Mix gently, leaving crab lumps as large as possible.
5. Using hands, form 6 patties.
6. Add oil to a nonstick skillet; fry patties until golden brown on each side, about 10 minutes total.
7. Serve on roll with cocktail sauce or lowfat tartar sauce (2 parts light mayo to 1 part pickle relish).

lump crabmeat, egg whites, light mayonnaise, bay seasoning, worcestershire sauce, ground black pepper, parsley, mustard, breadcrumbs, vegetable oil, sandwich rolls

Taken from www.epicurious.com/recipes/food/views/crab-cake-sandwich-230288 (may not work)