1 pound fresh lump crab meat
1 cup low-fat mayonnaise
1 tablespoon Dijon or dry mustard
1 egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
Juice of lemon
7 Saltine crackers, crushed
2 tablespoons fresh minced parsley
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.
Note: Crab cakes can also be cooked in hot oil, pan-fried or broiled. Also, some cooks prefer using 2 slices of white bread torn into pieces instead of crackers.