Ingredients

2 (6-ounce) cans lump crabmeat, drained

1/2 cup finely chopped water chestnuts

1/4 cup soft breadcrumbs

1 Tablespoon plus 1 teaspoon dried parsley flakes

1/2 teaspoon pepper

1/2 teaspoon dark sesame oil

3 Tablespoons mayonnaise

Vegetable cooking spray

Preparation

  1. Combine first 7 ingredients in a small bowl; stir well. Shape into 8 patties.

  2. Coat a large skillet with cooking spray; place over medium-high heat until hot. Add crabmeat patties, and cook 6 to 8 minutes or until lightly browned on both sides, turning once. Transfer to a serving platter. If desired, garnish with lemon wedges and a green onion fan.