1 lb. fresh lump crabmeat (drained)
1/2 c. soft bread crumbs
1/3 c. finely chopped onion
1/3 c. finely chopped celery
2 tbsp. light mayonnaise or salad dressing
1/2 tsp. dried dill weed
1 tsp. Dijon mustard
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. hot pepper sauce
2 egg whites, slightly beaten
Vegetable cooking spray

Combine all ingredients except vegetable cooking spray in a medium bowl. Divide mixture into 6 equal portions, shape each into a 1/2 inch thick patty. Cover and chill 1 hour.

Coat a large nonstick skillet with cooking spray. Place over medium- low heat until hot. Add patties and cook 5 minutes on each side or until light brown. Makes 6 servings.