Southern Crab Cakes

10 oz. fresh crabmeat (we use imitation)
1 c. fresh whole wheat bread crumbs, divided
1/4 c. chopped green onions
1/2 c. nonfat mayo
2 T. spicy brown mustard
1/4 t. hot pepper sauce
1 egg white, lightly beaten (I used the whole egg...)
2 t. olive oil
lemon wedges

Preheat oven to 350*. Combine crabmeat, breadcrumbs, and green onions. Add 1/4 c. mayo, 1 T. mustard, 1/2 t. pepper sauce and egg; mix well. Using 1/4 c. mixture per cake, shape eight 1/2 inch cakes.
You can either heat in a large skillet over medium heat with a little oil, or I baked them in the oven (they stay together much nicer) until crisp.
Dipping Sauce: combine remaining 1/4 c. mayo, 1 T. mustard and 1/4 t. pepper sauce in a small bowl.
Serve crab cakes warm with lemon wedges and dipping sauce.
Yum!