Easy Crab Cakes
- 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
- 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.
egg whites, mayonnaise, parsley, bay seasoning, worcestershire sauce, ground black pepper, mustard, soft breadcrumbs, lump crabmeat
Taken from www.food.com/recipe/easy-crab-cakes-356519 (may not work)