Ingredients:
- 1 pound lump crabmeat, drained and picked over for shells
- 1/2 cup whole wheat breadcrumbs
- 1/4 cup reduced-fat mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- Cooking spray
Instructions:
- In a large bowl, combine lump crabmeat, whole wheat breadcrumbs, reduced-fat mayonnaise, beaten egg, Dijon mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, and chopped fresh parsley. Gently mix until well combined.
- Divide the mixture into 8 portions and shape each portion into a patty.
- Heat a non-stick skillet over medium heat and lightly coat with cooking spray.
- Cook the crab cakes for about 4-5 minutes per side or until they are golden brown and cooked through.
- Serve the Old Bay Crab Cakes with a squeeze of lemon or your favorite dipping sauce.
- Enjoy your delicious W/W-friendly crab cakes!