Hungry Girl Crab Cakes

Directions

Preheat oven to 450 degrees.

Tear lightly toasted bread into pieces and place in a food processor or blender.

Pulse until reduced to breadcrumbs, and then transfer to a medium bowl.

Add crabmeat, parsley, garlic, salt, and black pepper to the bowl, and gently mix until combined.

Add onion and celery, lightly mix again, and set aside.

Break cheese wedge into pieces and place in a small bowl.

Add egg substitute, mayo, Dijonnaise, lemon juice, melted butter, Worcestershire sauce, and hot pepper sauce.

Whisk until smooth, and pour over the crabmeat mixture.

Using a rubber spatula, gently fold the liquid mixture into the crabmeat mixture.

If you like, add additional salt and black pepper to taste.

Prepare a medium-large baking dish by spraying with butter-flavored nonstick spray.

Take one-third of the crab cake mixture (about ¾ cup) from the bowl.

Gently form it into a ball, place it in the baking dish, and flatten it into a cake about 1-inch thick -- repeat twice with remaining crab mixture so that you have 3 cakes in the baking dish.

Bake in the oven for 14 to 15 minutes, until the cakes are slightly firm and cooked through.

Remove carefully from the dish and serve with additional Dijonnaise for dipping and/or lemon wedges for squirting!