=== Crab Cakes ===

**Ingredients**

  * 2/3 cup panko (Japanese breadcrumbs), divided
  * 1 tablespoon minced fresh flat-leaf parsley 
  * 2 tablespoons finely chopped green onions 
  * 2 tablespoons canola mayonnaise (or Miracle Whip)
  * 1 teaspoon lemon juice 
  * 1 teaspoon Dijon mustard 
  * 1/2 teaspoon Old Bay seasoning 
  * 1/2 teaspoon Worcestershire sauce 
  * 1/8 teaspoon kosher salt 
  * 1/8 teaspoon ground red pepper 
  * 1 large egg, lightly beaten 
  * 8 ounces lump crabmeat, shell pieces removed 

  * 1 tablespoon olive oil 
  * 1 lemon, quartered 


**How to Make It**

Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. 

Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. 
Gently flatten balls to form 4 (4-inch) patties.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. 
Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.


Nutritional Info: Calories 181, Fat 7.8g, Satfat 0.9g, Monofat 4.2g, Polyfat 1.4g, 
Protein 16.3g, Carbohydrate 8.8g, Fiber 1g, Cholesterol 107mg, Iron 0.9mg, Sodium 482mg, Calcium 70mg 

//Variation:// 
**Salmon Cakes:** Substitute 8 ounces cooked, flaked salmon for the crab. Serves 4 (serving size: 1 cake and 1 lemon wedge) 

Calories 210; Fat 11g (sat 4g); Sodium 307mg