Ingredients:
1 pound fresh crabmeat (lump blue crab)
Light vegetable cooking spray
1 tsp freshly grated Parmesan cheese
1 tbsp snipped fresh chives
1 large whole egg or 2 large egg whites, beaten
1 tbsp old Bay seasoning
1 tsp Italian seasoning
2 tbsp chopped jalapeno pepper (1 large pepper)
1 tsp baking powder
2 tbsp chopped fresh parsley
1 tsp Worcestershire sauce
1 cup unflavored dried bread crumbs

Instructions:
Preheat oven to 400 degrees. Rinse the crabmeat under cold running water and drain, making sure to remove any filament or shell. Spray the vegetable oil over the baking sheet 3 times to coat. In a large bowl, combine all remaining ingredients, except 1/2 cup of the bread crumbs, and stir in the crabmeat. Using 1/4 cup for each crabcake, form the mixture into 8 cakes. Roll each in the reserved bread crumbs and place on the prepared baking sheet. Coat the crabcakes lightly with the cooking spray. Place the baking sheet in the bottom shelf of the oven and bake the crabcakes for about 5 minutes per side, until brown.

Reference:Daley, Rosie. In the Kitchen with Rosie. Alfred A. Knopf, Inc., 1994.

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