Mini Crab Cakes With Garlic-Chive Sauce

• 1 (8-oz.) package fresh lump crabmeat, drained
• 3 whole grain white bread slices
• 1/3 cup light mayonnaise
• 3 green onions, thinly sliced
• 1 teaspoon Old Bay seasoning
• 1 teaspoon Worcestershire sauce
• 2 large eggs, lightly beaten
• Vegetable cooking spray
• Salt to taste
• Garnish: lemon slices

1. Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)
2. Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).
3. Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200u0b0 oven for up to 30 minutes.) Serve with Garlic-Chive Sauce. Garnish, if desired.
4. Note: For testing purposes, we used Sara Lee Soft & Smooth Whole Grain White Bread.
5. Note: Nutritional analysis does not include salt to taste.

lump crabmeat, grain white bread, light mayonnaise, green onions, bay seasoning, worcestershire sauce, eggs, vegetable cooking spray, salt, lemon slices

Taken from www.myrecipes.com/recipe/mini-crab-cakes-with-garlic-chive-sauce (may not work)