2/3 cup panko (Japanese breadcrumbs), divided
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons finely chopped green onions
2 tablespoons canola mayonnaise
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

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.

Amount per serving: Calories 181, Fat 7.8g, Saturated fat 0.9g, Monounsaturated fat 4.2g, Polyunsaturated fat 1.4g, Protein 16.3g, Carbohydrate 8.8g, Fiber 1g, Cholesterol 107mg, Iron 0.9mg, Sodium 482mg, Calcium 70mg

Cooking Light, April 2013, page 50

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