Serves: 6
Start to Finish: 25 minutes

1½	pounds crab meat, picked clean of shells and cartilage
1/3	cup panko
¼	cup whole milk
3	tablespoons mayonnaise
1	tablespoon dried parsley
½	teaspoon salt
¼	teaspoon white pepper
¼	cup all-purpose flour
2	tablespoons butter
4	cups mixed green leaf lettuce (optional)

1.  Combine crab meat, panko, milk, mayonnaise, salt and pepper in large bowl.  Form into 12 even sized patties.  Freeze, uncovered, for 15 minutes.
2.  Spread flour in shallow bowl.  Lightly dust each patty on both sides with flour.
3.  Melt half of butter in large skillet.  Cook 6 crab cakes 4 to 5 minutes on each side, until golden brown and crispy. If pan is too dry for butter to soak into flour when flipping over crab cake, spritz uncooked side with cooking spray before flipping.  Repeat with remaining butter and uncooked crab cakes.
4.  Arrange greens on serving plates.  Top with crab cakes.

Per Serving (2 crab cakes): 200 cal., 11 g fat (3 g sat. fat), 114 mg chol., 851 mg sodium, 68 mg pot., 8 g carb., 1 g sugar, 1 g fiber, 18 g pro.