Low-Fat Crabcakes - cooking recipe

Ingredients

1 lb. imitation crabmeat, flaked
1 c. Italian bread crumbs
1/4 c. egg substitute
2 Tbsp. fat-free mayonnaise
2 Tbsp. Dijon mustard
1 Tbsp. dill weed
1 Tbsp. lime juice
1 tsp. lemon juice
1 tsp. Worcestershire sauce

Preparation

Combine crabmeat, 1/2 cup of the bread crumbs, egg substitute, mayonnaise and rest of ingredients.
Shape into 8 patties.
Place other 1/2 cup bread crumbs in a shallow bowl.
Dip each patty into crumbs to coat.
Refrigerate 30 minutes.
In large skillet coated with nonstick spray, cook patties over medium heat until browned on both sides.