1 pound lump blue crabmeat, drained, shell pieces removed
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
3 tablespoons light mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon seafood seasoning
1/2 teaspoon Worcestershire sauce
2 egg whites lightly beaten
1 ½ cups panko (Japanese breadcrumbs), divided
2 tablespoons olive oil
3/4 cup fat-free chicken broth
3 tablespoons shallots, chopped
2 tablespoons white wine vinegar
2 ½ tablespoons butter
Combine first seven ingredients in a medium bowl.
Gently fold in crabmeat and 3/4 cup panko crumbs.
Cover and chill 30 minutes.
Shape the crab mixture into 8 patties each 3/4-inch thick.
In a shallow dish, roll patties in remaining 3/4 cup panko crumbs, coating evenly.
In a nonstick skillet over medium heat, heat oil and cook 4 crab cakes at a time for 7 minutes until golden.
For butter sauce, combine broth, shallots and vinegar in a small saucepan.
Bring to a boil and cook until reduced to 1/4 cup.
Remove from heat and stir in butter.
Serve with crab cakes.
– See more at: http://www.freshfromflorida.com/Recipes/Entrees/Blue-Crab-Cakes-with-Tangy-Butter-Sauce#sthash.hMUszjgP.dpuf