Crab Cakes - cooking recipe

Ingredients

1/2 lb lump crabmeat, flaked (fresh, frozen or canned and drained)
1 tablespoon Dijon mustard
1 tablespoon margarine, melted
1 large eggs, 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 or 1 1/2 pieces white bread, finely crumbled
1 small lemon, cut in wedges

Preparation

Preheat the oven to 400 degrees F.
Prepare a cookie sheet with nonstick pan spray.
In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worchestershire sauce, salt, pepper, and pepper sauce.
Add 1/4 cup of the bread crumbs; mix well.
If time permits, chill for an hour or more.
Shape the crab mixture into 4 patties about 3/4 inch thick (use about 1/2 cup mixture for each).
Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet.
Bake for 20 to 25 minutes, or until lightly browned, turning the cakes midway through the cooking time.