Anybody Crabby?

OK... I tried the crab cakes tonight.  As usual, I made a couple of changes to the recipe.  Some were preference, at least one was necessity.  The taste was good, I am just not sure of the texture...  they were aweful moist and not crumbly like I've had other crab cakes.  I think maybe I didn't get enough moisture out of the canned crab???  That might have been it... Did you know that stuff comes in the can wrapped in some kind of paper?  I've NEVER had it before, but I'm finding there is a first for most things in the kitchen.  Alright enough talk... here's what I did...

• 2 - 6 oz. cans white crab meat, drained (about 1 cup drained crab meat)
• 2 1/2 slices of whole wheat bread, lightly toasted
• 2 Tbsp shredded parmesan
• 3 Tbsp egg substitute
• 2 Tbsp onion, finely diced
• 2 Tbsp celery, finely diced
• 1 medium carrot, finely diced
• 1 Tbsp Miracle Whip
• 1/2 Tbsp dijon mustard of choice
• 1/2 Tbsp parsley, fresh if you have it
• 1 tsp garlic, minced
• 1/2 tsp lemon juice
• 1/2 tsp whipped light butter of choice, melted
• 1/4 tsp worcestershire sauce
• dash hot pepper sauce (tabasco)
• dash salt
• dash black pepper

Heat oven to 450 degrees

Tear lightly toasted bread into pieces and place in food processor or blender.  Pulse until reduced to breadcrumbs and transfer to medium bowl.

Add crabmeat, parsley, garlic, salt and black pepper.  Gently mix until combined.  Add onion and celery.  Lightly mix again and set aside.

In smaller bowl whisk cheese, egg substitute, miracle whip, dijon mustard, lemon juice, melted butter, worcestershire, and hot pepper sauce until smooth.  Poor over crab mixture and gently fold together. add salt and pepper to taste.

Spray baking dish and form 4 small patties.  Place into the dish.  Bake for 20-25 minutes.

3 points each cake.

I served with Sugar Snap peas and baked fries.