Crab Cakes

Recipe Instructions Beat the egg, lemon juice, mayonnaise, seasoning, parsley, salt and pepper until smooth. Gently fold in the crab, then 1 1/2 cups of the panko; do not break up crab. Refrigerate 20 minutes. Form into 8 cakes, then coat with the remaining one-half cup of panko. To clarify the butter, melt the butter in a small saucepan over low heat. Skim off the foam and pour off the butter, discarding any milky water on the bottom. Brown the crab cakes in the butter in a skillet over medium-low heat until golden, 2 to 3 minutes a side. Work in batches. The cakes can be kept in a warm oven until served. This recipe yields 8 servings. Each serving: 266 calories; 967 mg. sodium; 88 mg. cholesterol; 16 grams fat; 4 grams saturated fat; 16 grams carbohydrates; 15 grams protein; 0.06 gram fiber.