Maryland Crab Cakes

1lb. canned or fresh maryland blue crab meat(if fresh, pick through crab meat to remove any shell. I buy canned, pre-picked meat to save time)

2 egg, beaten
9 fat free saltines, crushed
2TBS. light mayonaise
1tsp. yellow mustard
1tsp. old bay seafood seasoning
1TBS. dried parsley
salt and pepper to taste
dash paprika(optional)

Mix eggs, mayonaise, mustard, parsley and old bay together until smooth with a wisk.
Gently stir in crushed saltines.
Salt and pepper as desired, then gently fold in crab meat, using your hands to mix.
Refrigerate crab meat mixture 30 min to allow it to set(it is easier to form crabcakes this way).
Preheat oven to 450 degrees.
Spray PAM cooking spray on a foiled cookie sheet.
Form crab mixture into 6 cakes and place on cookie sheet. Sprinkle a little paprika on tops, if desired, for color.
Bake in 450 degree oven for approximately 15-20 minutes until golden in color. Broil tops at the end, if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user SHAMBREE.