Ingredients

• 1 pound lump crab meat
• 1 slice white bread
• 1 tablespoon mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon Old Bay® seasoning, 30% less sodium
• 1 tablespoon fresh parsley
• 1/8 teaspoon cayenne pepper
• 1 large egg
• 2 tablespoons olive oil

Preparation

1. In medium bowl, pick through crab meat and remove any shell pieces.
2. Cut bread slice into cubes. Chop the parsley.
3. Add bread, mayonnaise, mustard, Old Bay® seasoning, parsley, cayenne pepper and egg to the crab. Mix lightly until all ingredients are mixed together. Do not over mix.
4. Use a 1/3 cup measure to portion out 6 crab cakes, each 3/4-inch thick. Refrigerate for one hour.
5. In a heavy skillet (preferably a cast iron skillet) heat olive oil or cooking spray.
6. Fry crab cakes about 5 minutes on each side until browned. Serve hot.

Helpful hints

• Paprika can be used instead of Old Bay® seasoning. Sodium is reduced to 360 mg per serving.
• 1/2-cup crushed saltines, unsalted tops, can replace the bread.
• For an attractive presentation serve on a bed of chopped lettuce garnished with mandarin orange slices.