Ingredients:

• 2 tablespoons light mayonnaise

• 2 tablespoons minced green onion (green part only)

• 2 tablespoons finely minced red bell pepper

• ½ teaspoon yellow mustard

• 1 teaspoon finely minced fresh parsley

• 2 tablespoons egg substitute, such as Egg Beaters

• ½ tablespoon Old Bay seasoning

• ½ pound lump crab meat

• 3 tablespoons plain bread crumbs

• ½ cup panko (Japanese bread crumbs)

• Cooking spray

• Dipping sauce (recipe follows)

Preparation:

1. Put the first seven ingredients into a bowl. Blend with a whisk. Fold in the crab meat and plain bread crumbs.

2. In a muffin tin, lightly coat eight muffin cups with cooking spray, then fill cups with equal amounts of crab mixture. Press down lightly on each crab cake so that the top is flat.

3. Cover muffin tin with plastic wrap and refrigerate for about an hour. Then try to take one of the crab cakes out of the tin. If the crab cake doesn't stay together firmly, put the muffin tin in the freezer for 10 minutes.

4. After crab cakes are chilled, preheat oven to 400 F. Fill a shallow dish with panko bread crumbs. After removing each crab cake from the muffin tin, roll it in panko until coated.

5. Lightly coat a baking sheet with cooking spray, then place each crab cake on the baking sheet. Lightly coat the top of each crab cake with cooking spray. Bake for 12 to 15 minutes or until the coating is crispy and lightly browned. Serve immediately with the sauce. Makes 4 servings.

Dipping Sauce:Combine ¼ cup light mayonnaise, 2 teaspoons chopped dill pickle slices, 1 teaspoon fresh lemon juice, ½ teaspoon finely minced fresh parsley, ½ teaspoon paprika, ½ teaspoon chili powder, 1/8 teaspoon powdered cayenne, ¼ teaspoon ground cumin, 1/8 teaspoon salt in a small bowl. Cover and chill sauce until serving.