Simple Crab Cakes

• 1/4 c. light mayonnaise
• 1/4 c. egg substitute
• 1-1/4 c. soft bread crumbs (about 2 slices wheat bread, processed in blender or food processor)
• 1 tsp. ground mustard
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 (6 oz. cans) crabmeat, cartilage removed & flaked
• 2 Tbsp. canola oil
• 1/4 c. dry plain bread crumbs

1. Mix mayo and egg substitute in a medium bowl. Stir in remaining ingredients except oil and dry bread crumbs. Shape mixture into 6 patties (or cakes, about 3 inches in diameter.
2. Heat 2 Tbsp. oil in a 12-inch skillet over medium heat. Coat each patty with dry bread crumbs. Cook in oil over medium heat about 10 minutes, turning once, until golden brown and hot in the center. Reduce heat if crab cakes become brown too quickly.
3. Serve with tartar sauce and lemon wedges.

light mayonnaise, egg substitute, bread crumbs, ground mustard, salt, pepper, crabmeat, canola oil, bread crumbs

Taken from www.epicurious.com/recipes/member/views/simple-crab-cakes-1201068 (may not work)