2 egg whites, slightly beaten
2 tbsp. reduce calorie mayonnaise
2 tsp. chopped parsley
1 1/4 tsp. Old Bay seasoning
1 tsp. reduce sodium Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. pepper
1/2 c. soft bread crumbs
1 lb. fresh, lump crab meat, drained
Olive oil - flavored vegetable cooking spray

Combine first 7 ingredients. Stir in bread crumbs and crab meat, and shape into 8 (2 1/2-inch) patties. Place on a baking sheet lined with wax paper; chill 30 minutes.

Coat a large, nonstick skillet with cooking spray; place over medium high heat until hot. Add crab cakes and cook 3 minutes on each side or until browned. (206 calories per 2 crab cakes). Yield: 4 servings.