Crab Cakes......Yummylicious!

This recipe is from the cooking light magazine and it is spectacular!

1/4 cup finely chopped red onion

2 tablespoons chopped fresh parsley

3 tablespoons light mayonnaise

2 teaspoons dijon mustard

3/4 teaspoon old bay seasoning

1/2 teaspoon worshesterchire sauce

2 egg whites

1 pound lump crabmeat, drained and shell pieces removed

1 1/2 cups panko (Japanese breadcrumbs) - I made my own bread crumbs from whole grain bread!

1 tablespoon olive oil, divided

cooking spray

1. To prepare crab cakes, combine first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cups breadcrumbs. Cover and chill 30 minutes.

2. Divide crab mixture into 6-8 equal portions; shape each into 3/4 inch thick patty. Place remaining 3/4 cups breadcrumbs in shallow dish. Working with 1 patty at a time, dredge in breadcrumbs. Repeat procedure with the remaining patties and breadcrumbs.

3. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining oil, cooking spray, and remaining 4 crab cakes.

Note: I used more oil than recommended and did not coat the cakes with cooking spray before cooking.

ENJOY!!!!