Nonstick vegetable cooking spray
1/2 lb. lump crab meat, flaked
1 tbsp. Dijon mustard
1 tbsp. butter, melted
2 egg whites
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

Preheat oven to 400 degrees. Spray cookie sheet with nonstick vegetable cooking spray. Combine crab meat, mustard, butter, egg whites, lemon juice, Worcestershire sauce and seasonings. Add 2 to 4 tablespoons bread crumbs to bind.

Shape into 4 cakes. Roll in remaining bread crumbs; place on prepared cookie sheet. Bake 20-25 minutes or until lightly browned turning crab cakes over halfway through cooking time. Yield: 4 crab cakes.