Crab Cakes

2 eggs, slightly beaten 2 tablespoons mayonnaise 2 teaspoons chopped fresh parsley 1 1/4 teaspoons Old Bay® seasoning 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard 1/4 teaspoon pepper 1/2 cup soft breadcrumbs 1 pound fresh lump crabmeat, drained Cooking oil spray

Combine first 7 ingredients. Stir in breadcrumbs and crabmeat and shape into 8 (2 1/2−inch) patties. Place on a baking sheet lined with waxed paper; chill 30 minutes.
Coat a large nonstick skillet with cooking spray; place over medium−high heat until hot. Add crab cakes and cook 3 minutes on each side or until browned.