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1 pound fresh crabmeat (lump blue crab)
Light vegetable oil cooking spray
1 teaspoon Parmesan cheese (freshly grated)
1 tablespoon chives
1 beaten lg. whole egg or 2 egg whites
1 tablespoon Old Bay Seasoning
1 teaspoon Italian Seasoning
1 lg. jalapeño pepper chopped small
1 teaspoon baking powder
2 tablespoons fresh parsley, chopped
1 teaspoon Worcestershire sauce
1 cup plain dried bread crumbs
Preheat oven to 400. Rinse and drain crabmeat, removing all filament or shell. Lightly coat baking sheet with vegetable oil spray. Combine all remaining ingredients in large bowl, except 1/2 cup of the bread crumbs. Stir in the crabmeat into the bowl. Using 1/4 cup for each crabcake, mold mixture into 8 cakes. Roll each into the remaining breadcrumbs before placing on baking sheet. Put pan on bottom oven sheet and bake about five minutes a side, until brown.
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