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.