Recipe(tried): Suzanne...Crab Cake Sauces

I decided to make these crab cakes today and everybody loved them. Had to
quadruple your recipe to feed all of us. I thought I might get away with baking
them with some cooking spray to reduce the fat but that left them lacking
something. When I fried them, as you instructed, they were delicious! Thanks
again.

Now, I have two questions for you regarding your recipe. First, did you use the
egg white only instead of 1 whole egg to cut down on the fat content or because
of their cooking properties? Second, did you use tvp flakes or chunks when you
made these? I have only chunks so that is what I used and they were fine.

I served two sauces with them that I thought you would enjoy.

Traditional Shrimp Cocktail Sauce

3/4 cup ketchup
3 tablesppons prepared horseradish (with vinegar)
1 tablespoons fresh lemon juice
A few splashes of hot sauce/Tabasco (optional)

Dijon Shrimp Sauce

1/2 cup mayonnaise
1/4 cup plus 2 tablespoons Dijon mustard
2 teaspoons sugar
A few splashes hot sauce/Tabasco (optional)

Both are simply whisked together and both are delicious.