Crab Cakes

Ingredients

• 1/2 lb lump crabmeat, flaked (fresh, frozen or canned and drained)
• 1 tablespoon Dijon mustard
• 1 tablespoon margarine, melted
• 1 large egg, beaten or 1/4 cup egg substitute
• 2 teaspoons fresh lemon juice
• 1 teaspoon worcestershire sauce
• 1/8 teaspoon salt
• 1 pinch cayenne pepper
• 2 dashes hot pepper sauce
• 3/4 cup soft breadcrumbs, finely crumbled or 1 1/2 pieces white bread, finely crumbled
• 1 small lemon, cut in wedges

Directions

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Prepare a cookie sheet with nonstick pan spray.

3. 3

   In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worchestershire sauce, salt, pepper, and pepper sauce.

4. 4

   Add 1/4 cup of the bread crumbs; mix well.

5. 5

   If time permits, chill for an hour or more.

6. 6

   Shape the crab mixture into 4 patties about 3/4 inch thick (use about 1/2 cup mixture for each).

7. 7

   Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet.

8. 8

   Bake for 20 to 25 minutes, or until lightly browned, turning the cakes midway through the cooking time.