Recipe(tried): Lowfat Crab Cakes

Note: I found that these fell apart a little too much. The addition of a little lowcalorie mayonnaise (Hellman's Light is all I will use - it tastes best)might help to bind them a little better. Maybe 2 T.?

Lowfat Crab Cakes
Serves 4

1 pound crab meat
1/2 cup dry bread crumbs + more for coating the crab cakes
1 tablespoon lemon juice
1 egg, beaten
1 teaspoon Worcestershire sauce
3 tablespoons fresh dill weed
2 tablespoons scallions, thinly sliced
Pam cooking spray

Flake crabmeat and squeeze out excess water.
In a large bowl, combine the meat with breadcrumbs, lemon juice, egg, worcestershire sauce, dill and scallion. Mix well.
Shape into 8 patties, dredge patties in breadcrumbs.
Place on a plate and refrigerate for at least 1 hour or more.
Coat a stainless steel, non-stick skillet with the Pam and heat over medium heat.
Add the crabcakes and cook each side until goldenbrown and crispy.