Crab Cakes

• 3 (1-ounce) slices white bread
• 1/4 cup chopped green onions
• 2 tablespoons reduced-fat mayonnaise
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon black pepper
• 1/4 teaspoon hot pepper sauce
• 2 large egg whites, lightly beaten
• 1 pound lump crabmeat, drained and shell pieces removed
• 1 teaspoon olive oil
• 4 lemon wedges

1. 1. Place the bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 9 ingredients (through crabmeat) in a large bowl. Divide mixture into 8 equal portions; shape each into a 1/2-inch-thick patty.
2. 2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 4 minutes on each side or until golden brown. Serve with lemon wedges.

white bread, green onions, mayonnaise, lemon juice, mustard, worcestershire sauce, black pepper, hot pepper sauce, egg whites, lump crabmeat, olive oil, lemon wedges

Taken from www.epicurious.com/recipes/member/views/crab-cakes-50115640 (may not work)