Ingredients

• 2/3 cup panko breadcrumbs, divided
• 1 tablespoon fresh parsley, minced
• 2 tablespoons green onions, finely chopped
• 2 tablespoons fat free mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon dijon mustard
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 large egg, lightly beaten
• 8 ounces lump crabmeat, shell pieces removed
• 1 tablespoon olive oil
• 1 lemon, quartered

Instructions

1. 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.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3minutes on each side or until golden. Serve with lemon wedges.

Notes

https://www.mommysroadtohealth.com/classic-crab-cakes/