DIRECTIONS

Combine crabmeat, 1/2 cup of bread crumbs, egg substitute, mayonnaise, mustard, dill, lime and lemon juices and Worcestershire sauce. Shape into eight patties. Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes. In a large skillet coated with cooking spray, cook patties over medium heat until browned on both sides. Yield: 8 servings.