Source: dLife

A new version of the traditional crab cake updated to be low in fat.

Servings

1 lb cooked crab (Maryland lump or backfin)
1 eggs , beaten
3 tbsp light mayonnaise
1 tbsp chopped parsley
2 tsp Worcestershire sauce
1 tsp dry mustard
0.5 tsp salt
0.25 tsp white pepper
1 tsp old bay seasoning
0.5 cup bread crumbs
1 tbsp unsalted butter
1 tbsp canola oil
6 parsley sprigs
1 medium lemons , cut into wedges

1 Remove the cartilage from the crabmeat carefully to avoid breaking up the pieces.
2 Combine the egg, mayonnaise, parsley, Worcestershire sauce, mustard, salt, pepper, and seafood seasoning. Fold the crab meat gently into the mixture. Form into 6 cakes.
3 Coat both sides of the crab cakes with the bread crumbs until they are well covered. Refrigerate for at least 4 hours.
4 Heat the butter and oil in a skillet. Cook the crab cakes until browned, about 5 minutes on each side. Garnish with a parsley sprig and a lemon wedge.

Substitute canned or frozen crabmeat for the fresh.