Serving size is 2 crab cakes. Each serving counts as a protein (please consult your plan for correct serving size), 1/2 a starch, 1/2 fat and 1/2 a veggie serving.
In a medium sized bowl combine crabmeat, mayo and egg white. Add saltines, red pepper, parsley, garlic powder, ground mustard and red pepper flakes, light salt and pepper; stir gently to combine.
Form crab mixture into 4 evenly sized cakes, place on plate. Warm a non-stick skillet on medium heat and spray with Pam cooking spray. Brown crab cakes on skillet, a few minutes on each side or until crisp.