1/2 c (4 oz) crabmeat,picked over Dash of hot sauce
Seafood seasoning 2 Slices dry toasted bread
2 tb Finely chopped scallions 2 tb Egg substitute
Mix crab meat with seasoning,scallions, and hot sauce. Toast bread
very dry
but don’t burn. Crumble into crab meat mixture. Carefully mix in egg
substitute, use just enough to hold mixture together. Form into two
crab cakes, firmly but gently pressing the mixture together. Wrap
well and let sit in refrigerator for at least two hours or overnight.
Preheat oven to 350
degrees. Spray a baking dish with nonstick coating such as PAM. Bake
crab cakes until golden brown, turning once, about 20 to 25 minutes.
Yields
6 servings