Company's coming for dinner!!

I am glad to be home, but it's only for a week. Next up is vacation though - Mariners spring training! We took the easy way out and bought the crab cakes at the Fish Market. But we do have a great recipe we have used in the past. Here it is. Crab Cake Recipe INGREDIENTS: ? 2 egg whites, lightly beaten ? 2 tablespoons mayonnaise ? 2 teaspoons chopped fresh parsley ? 1 1/4 teaspoons Old Bay or Creole/Cajun seasoning ? 1 teaspoon Worcestershire sauce ? 1/4 teaspoon ground black pepper ? 1 teaspoon dry mustard ? 1/2 cup soft bread crumbs ? 1 pound fresh lump crabmeat, drained PREPARATION: Combine egg whites, mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, and dry mustard. Gently stir in the bread crumbs and crabmeat. Shape mixture into 8 patties, about 2 1/2 inches in diameter. Place patties on a baking sheet lined with waxed paper or non-stick foil; cover and chill for 30 to 60 minutes. Spray a large nonstick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium-high heat. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned. Makes 4 servings. (although we use this for "mini-crabcake appetizers also and it makes about 8-10)

B: oatmeal w/nat pb L: tomato soup & cheezits D: went out with a friend, had 3/4 of a bowl of chili at Chilis (their chili rocks!) had some ice cream later.