Crab Cakes With Tangy Butter Sauce

• 14 red onion (finely chopped)
• 2 tablespoons fresh parsley (chopped)
• 2 teaspoons Dijon mustard
• 34 teaspoon Old Bay Seasoning
• 12 teaspoon Worcestershire sauce
• 2 egg whites
• 1 lb lump crabmeat
• 1 12 cups panko breadcrumbs (divided)
• 1 tablespoon olive oil
• cooking spray
• 23 cup chicken broth
• 3 tablespoons shallots (chopped)
• 2 tablespoons white wine vinegar
• 2 12 tablespoons butter

1. To prepare the crab cakes, combine first seven ingredients.
2. Gently fold in crabmeat.
3. Gently stir in 3/4C Panko.
4. Cover and CHILL 30 MINUTES.
5. Form patties (8 about 1/2C each) after removing mixture from fridge.
6. Place remaing Pankoin a shallow dish.
7. Dredge one patty at a time in the panko.
8. Repeat.
9. Heat oil in skillet.
10. Coat each side of the patties with cooking spray.
11. Cook on medium high heat for 7 minutes per each side or until golden.
12. THe prepare the sauce combine the broth, shallots, and vinegar in a small sauce pan.
13. Bring to a boil -- cook until reduced to 1/4C (about 4 minutes); remove from heat and stir in butter.
14. Serve with cakes and roasted veggies -- yyuumm.

red onion, fresh parsley, mustard, bay seasoning, worcestershire sauce, egg whites, lump crabmeat, breadcrumbs, olive oil, cooking spray, chicken broth, shallots, white wine vinegar, butter

Taken from www.food.com/recipe/crab-cakes-with-tangy-butter-sauce-437978 (may not work)