1/2 c. cracker crumbs
1 lg. egg, beaten
1/4 c. plus 2 tbsp. low calorie mayonnaise
1 tsp. Worcestershire sauce
1 1/2 tsp. prepared mustard
1/2 tsp. seafood seasoning
1/4 tsp. pepper
1 tbsp. onion, minced
1 tbsp. celery, finely chopped (or use celery seeds)
2 tbsp. parsley, finely chopped
1 lb. (Maryland) reg. crabmeat, cartilage removed
1 tbsp. oil
Paprika for garnish

Conventional Oven: Mix together all ingredients except crab meat in a medium size bowl. Fold crab meat in gently. Shape into 8 crab cakes. To broil: Preheat broiler. Sprinkle crab cakes with paprika and place on a lightly oiled (with 1 tablespoon) baking sheet. Broil 4-6 inches away from heat source until golden brown.,

Microwave: Only use 1/2 tablespoon oil to brush on large flat plate. Microwave paprika and microwave for 7 minutes on high. Calories 351 per serving. Serves 4 (2 crab cakes each).