Crab Cakes

• nonstick vegetable spray
• 1/2 lb. lump crab meat, flaked
• 1 Tbsp. Dijon mustard
• 1 Tbsp. margarine, melted
• 1 egg
• 1 1/2 tsp. lemon juice
• 1/2 tsp. Worcestershire sauce
• pinch of cayenne pepper
• 1/8 tsp. salt
• 2 dashes Tabasco sauce
• 1/2 c. soft bread crumbs

1. Preheat oven to 400u0b0.
2. Spray cookie sheet with nonstick vegetable spray.
3. Combine crab meat, mustard, margarine, egg, lemon juice, Worcestershire sauce and seasonings.
4. Add 2 to 4 teaspoons bread crumbs to bind.
5. Shape into 4 cakes (use about 1/2 cup mixture each).
6. Roll in remaining crumbs; place on prepared cookie sheet.
7. Bake 20 to 25 minutes or until lightly browned, turning cakes over halfway through cooking time.
8. Serve with lemon wedges, if desired.
9. Makes 4 servings.

nonstick vegetable spray, lump crab meat, mustard, margarine, egg, lemon juice, worcestershire sauce, cayenne pepper, salt, tabasco sauce, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064752 (may not work)