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Ingredients

• 1 pound(s) fresh lump crab meat
• 1 c low-fat mayonnaise
• 1 Tbsp Dijon or dry mustard
• 1 egg, beaten
• 1 tsp Worcestershire sauce
• 1 tsp dry white wine
• 1 tsp Old Bay seasoning
• juice of lemon
• 7 saltine crackers, crushed
• 2 Tbsp fresh minced parsley
• 1/4 tsp garlic powder

Directions

Put crab meat in bowl. Mix rest of ingredients and add to crab meat. Chill for 2 hours. Form into 6 to 8 cakes. Place on buttered sheet pan and bake at 450 degrees until golden brown.

Submitted by: Jillaine Comardo - Owings Mills, MD