Source of Recipe
2 tablespoons green onion, chopped
1 cup bread crumbs
1/4 cup egg substitute
1/2 pound crab meat, flaked
1/2 cup celery, minced
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons chopped parsley
Preheat oven to 450º. Spray a roasting pan generously with non-stick spray.
In a large mixing bowl, combine all of the ingredients except the crab meat. Mix in the crab meat, shape into 4 balls and flatten.
Place the crab cakes on the prepared roasting pan and bake for 5 minutes, turn cakes over and bake another 5 to 8 minutes or until crisp and browned. Serve with a wedge of lemon.