|Egg whites||2 , slightly beaten|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Finely chopped green onion||2 Tablespoon|
|Dry mustard||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Canned crabmeat||13 Ounce, drained, flaked, and cartilage removed (2 Cans, 6 1/2 Ounce Each)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Margarine||2 Teaspoon, melted|
In a small mixing bowl stir together the egg whites, 1/3 cup bread crumbs, green onion, dry mustard and Worcestershire sauce.
Stir in the crabmeat.
In a shallow dish toss the 1/4 cup bread crumbs with melted margarine.
Shape crabmeat mixture into eight 2-inch patties.
Coat each patty with the bread crumb mixture.
Place on an ungreased baking sheet.
Bake in a 450° oven for 12 to 15 minutes or till golden, turning once.
If desired, serve with lemon wedges.