1 lb imitation crabmeat,flaked
1/4 cup egg substitute
2 Tbsp Dijon mustard
1 Tbsp Worcestershire Sauce
1 cup dry breadcrumbs
2 Tbsp fat-free mayonnaise
1 Tbsp dill weed
1 tsp lemon juice

Combine crabmeat, 1/2 cup breadcrumbs, egg substitute, mayo, mustard, dill, lime and lemon juices, and Worcestershire.  Shape into 8 patties.  Place remaining breadcrumbs in shallow dish and dredge each patty in crumbs to cover.  Refridgerate for 30 minutes.  In large skillet coated with nonstick cooking spray, cook patties over medium heat until browned on both sides

Makes 8 cakes, 3 points per cake

Core:  This is not a core recipe.  Core plan followers count Points from weekly point allowance.