Elvis & Ginger McQuinn | Bartlett EC

1 large egg, beaten
1/2 teaspoon yellow mustard
2 tablespoons mayonnaise
3 teaspoons parsley flakes
2 teaspoons seafood seasoning (such as Old Bay)
2 slices white bread, crumbled
1 pound lump crab meat
2 tablespoons cooking oil
2 lemon wedges

1. Mix the egg, mustard, mayonnaise, parsley, seafood seasoning and crumbled bread until well blended.

2. Gently stir in crab meat and shape into 4 patties.

3. In a skillet, heat the oil over medium heat and cook the crab cakes, turning carefully, until golden brown on both sides. Serve 2 to a plate and garnish each plate with a lemon wedge.

Servings: 2. Serving size: 2 patties. Per serving: 519 calories, 46.40 g protein, 28.40 g fat, 13.13 g carbohydrates, 0.82 g dietary fiber, 1,432 mg sodium, 1.28 g sugars, 269 mg cholesterol