1 lb. imitation crabmeat, flaked
1 c. Italian bread crumbs, divided
Egg substitute equivalent to 1 egg
2 tbsp. fat-free mayonnaise
2 tbsp. Dijon mustard
1 tbsp. dill weed
1 tbsp. lime juice
1 tsp. lemon juice
1 tsp. Worcestershire sauce

Combine crabmeat, 1/2 cup of the bread crumbs, egg substitute, mayonnaise, mustard, dill, lime and lemon juices and Worcestershire sauce. Shape into eight patties. Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to coat. Refrigerate for 30 minutes. In a large skillet coated with nonstick cooking spray, cook patties over medium heat until browned on both side.