Ingredients
===========

   - 2 large eggs
   - 2 Tbsp Italian parsley
   - 1 tsp Dijon mustard
   - 1 tsp Worcestershire sauce
   - 2 Tbsp Miracle Whip
   - juice from 1/4 lemon
   - 1 lb cooked crab meat
   - 2 Tbsp parmesan cheese
   - 1/2 C breadcrumbs
   - 1 C panko breadcrumbs
   - 1/4 C olive oil


Procedure
=========


 1. Beat one egg, and the whites from the other, in a medium-sized bowl.
 2. Chop the the parsley and add it, along with the mustard,
    Worcestershire sauce, miracle whip and lemon juice. Mix well.
 3. Add the crab meat, parmesan cheese and regular (non-panko)
    breadcrumbs, folding gently.
 4. Divide into 1/4 C portions, flatten into cakes (by hand; they will
    be pretty wet though), cover in panko breadcrumbs, and refrigerate
    for 45 minutes to firm up (leave to sit on a baking tray or
    something lined with wax paper, else they can stick badly).
 5. In a frying pan, heat the olive oil over medium-high heat. Fry cakes
    about 5 minutes per side (depending on heat), until golden brown.
 6. Drain briefly on a baking rack, but serve warm, if possible.
 7. Om nom nom.
 
Makes about 8-10 cakes.