Crab Cakes

• lump crabmeat, flaked (fresh, frozen or canned and drained)↗1⁄2 lb

  flaked (fresh, frozen or canned and drained)

• Dijon mustard↗1 tablespoon
• margarine↗1 tablespoon

  melted

• large eggs↗1

  beaten or 1/4 cup egg substitute

• fresh lemon juice↗2 teaspoons
• Worcestershire sauce↗1 teaspoon
• salt↗1⁄8 teaspoon
• cayenne pepper↗1 pinch
• hot pepper sauce↗2 dashes
• soft breadcrumbs or 1 1/2 pieces white bread↗3⁄4 cup

  finely crumbled

• small lemon↗1

  cut in wedges

Step-by-step instructions

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.