Mini Crab Cakes

• 1 (8-oz.) package fresh lump crabmeat, drained
• 3 whole grain white bread slices
• 1/3 cup light mayonnaise
• 1 tablespoon chopped parsley
• 1 teaspoon Old Bay seasoning
• 1 teaspoon Worcestershire sauce 
• 1 large eggs, lightly beaten
• 1 1/2 tablespoon dijon mustard
• Vegetable cooking spray
• Salt to taste 

1. Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)
2. Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).
3. Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.)