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

1. Combine egg whites, mayonnaise, parsley, Old Bay, Worcestershire sauce, pepper, and dry mustard.
2. Gently stir in the bread crumbs and crabmeat.
3. Shape mixture into 8 patties, about 2 1/2 inches in diameter.
4. Place patties on a baking sheet lined with waxed paper or non-stick foil; cover and chill for 30 to 60 minutes.
5. Spray a large nonstick skillet with vegetable cooking spray or use a little olive oil to coat the bottom.
6. Place over medium-high heat.
7. 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)