Ingredients
2 tablespoons finely chopped onion1 tablespoon minced celery1 tablespoon minced green pepper1 teaspoon butter2 tablespoons egg substitute2 tablespoons mayonnaise2 tablespoons seasoned bread crumbs1/2 teaspoon seafood seasoning1/2 teaspoon ground mustard1/2 teaspoon Worcestershire sauce6 ounces fresh or canned crabmeat, drained, flaked and cartilage removed1 tablespoon canola oilTartar sauce, optional
Preparation
In a small skillet, saute the onion, celery and green pepper in butter until tender. In a bowl, combine the egg substitute and mayonnaise. Add the vegetables, bread crumbs, seafood seasoning, mustard and Worcestershire sauce; mix well. Fold in crab. Shape into four cakes.
In a skillet, cook crab cakes in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve with tartar sauce if desired.
