Hungry Girl Crab Cakes

• 12 ounces crab meat drained (about 1 cup drained crabmeat)
• 2 1/2 slices bread, white light, (40 - 45 calories each with around 2g fiber per slice), lightly toasted
• swiss cheese One wedge The Laughing Cow Light Original, room temperature
• 3 tablespoons liquid egg substitute fat-free (like Egg Beaters Original)
• 2 tablespoons onions finely diced
• 2 tablespoons celery finely diced
• 1 tablespoon mayonnaise, fat free
• 1/2 tablespoon mayonnaise, fat free with 1 teaspoon dijon mustard, Best Foods/Hellmann's
• 1/2 tablespoon parsley leaves finely chopped fresh curly
• 1 teaspoon garlic minced
• 1/2 teaspoon lemon juice
• 1/2 teaspoon butter whipped light, or light buttery spread (like Brummel & Brown), melted
• 1/4 teaspoon worcestershire sauce
• 1 dash red hot pepper sauce
• salt to taste
• black pepper to taste
• nonstick cooking spray Butter-flavored
• mayonnaise, fat free with 1 teaspoon dijon mustard (for dipping), lemon wedges, optional

1. Preheat oven to 450 degrees.
2. Tear lightly toasted bread into pieces and place in a food processor or blender.
3. Pulse until reduced to breadcrumbs, and then transfer to a medium bowl.
4. Add crabmeat, parsley, garlic, salt, and black pepper to the bowl, and gently mix until combined.
5. Add onion and celery, lightly mix again, and set aside.
6. Break cheese wedge into pieces and place in a small bowl.
7. Add egg substitute, mayo, Dijonnaise, lemon juice, melted butter, Worcestershire sauce, and hot pepper sauce.
8. Whisk until smooth, and pour over the crabmeat mixture.
9. Using a rubber spatula, gently fold the liquid mixture into the crabmeat mixture.
10. If you like, add additional salt and black pepper to taste.
11. Prepare a medium-large baking dish by spraying with butter-flavored nonstick spray.
12. Take one-third of the crab cake mixture (about 3/4 cup) from the bowl.
13. Gently form it into a ball, place it in the baking dish, and flatten it into a cake about 1-inch thick -- repeat twice with remaining crab mixture so that you have 3 cakes in the baking dish.
14. Bake in the oven for 14 to 15 minutes, until the cakes are slightly firm and cooked through.
15. Remove carefully from the dish and serve with additional Dijonnaise for dipping and/or lemon wedges for squirting!

crab meat, bread, swiss cheese, liquid egg substitute, onions, celery, mayonnaise, mayonnaise, parsley, garlic, lemon juice, butter, worcestershire sauce, red hot pepper sauce, salt, black pepper, nonstick cooking spray butter, mayonnaise

Taken from recipeland.com/recipe/v/hungry-girl-crab-cakes-49064 (may not work)