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SUMMER CRAB CAKES 
1/2 lb canned, flaked crabmeat
1 tbsp. Dijon mustard
1 tbsp. melted butter
1/4 cup egg substitute
2 tsp. lemon juice
1 tsp. worcestershire sauce
1/8 tsp. salt
1 dash each of red pepper flakes and red hot sauce
3/4 cups breadcrumbs
1 lemon, cut into wedges

In a large bowl, combine crabmeat, mustard, butter, egg substitute, lemon juice, Worcestershire sauce, salt, pepper flakes, and pepper sauce. Mix well, chill for 1 hour.

Heat oven to 400F. Spray a cookie sheet with cooking spray. Shape crabmeat mix into 4 patties, about 3/4-inch thick. Pat remaining breadcrumbs on all surfaces of patties. Place patties on cookie sheet.

Bake 20-25 minutes or until lightly browned on all sides. Serve with lemon wedges.

Submitted by: Sherry Monfils
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