Crab Cakes with Lemon-Parsley Slaw

Ingredients

• 1 1/2 pounds fresh crabmeat
• 1/2 cup panko or other breadcrumbs, divided
• 2 tablespoons reduced-fat mayonnaise
• 1 large egg
• 1 tablespoon minced chives
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• Vegetable cooking spray
• Lemon wedges
• Lemon-Parsley Slaw

Preparation

1. Preheat oven to 450°.
2. Place a jelly-roll pan in oven 10 minutes to heat.
3. Drain and flake crabmeat, removing any bits of shell.
4. Combine 1/4 cup breadcrumbs, mayonnaise, and next 4 ingredients; gently add crabmeat to mixture using hands to toss. Shape into 12 small patties. Dredge patties in remaining 1/4 cup breadcrumbs.
5. Coat crab cakes well with cooking spray. Remove hot pan from oven; coat pan with cooking spray. Place crab cakes on hot pan in a single layer. Bake at 450° for 10 minutes; turn cakes over and bake 10 more minutes or until lightly browned. Serve with lemon wedges and Lemon-Parsley Slaw.