3/4 lb. crabmeat, cleaned and flaked
2/3 cup fat-free mayonnaise
2 Tbs. finely chopped onion
2 Tbs. finely chopped celery
2 Tbs. Dijon mustard
1 Tbs. lemon juice
1 tsp. Old Bay Seasoning
1 1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. hot pepper suace
4 slices crumbled fresh bread
2 egg whites
in a large bowl, combine the crabmeat, mayonnaise, onion, celery, mustard, lemon juice, Old Bay Seasoning, Worcestershire sauce, salt, hot pepper suace, and half the bread crumbs. Toss lightly to mix.
Beat the egg whites on high in a mixing bowl, for 1 to 2 minutes, or until soft peaks form. FOld into the crabmeat mixture. Form 12 patties (about 2″ wide and about 1/2″ thick). Place remaining bread crumbs on a large plate. Carefully press each patty into the crumbs, coating both sides. Place patties on a large plate and refrigerate, covered, for one hour.
Coat both sides of crab cakes with nonstick spray. Cook for 3 minutes on each side, or until browned on the outside and hot in the middle.