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1
Preheat oven to 450 degrees.
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2
Tear lightly toasted bread into pieces and place in a food processor or blender.
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3
Pulse until reduced to breadcrumbs, and then transfer to a medium bowl.
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4
Add crabmeat, parsley, garlic, salt, and black pepper to the bowl, and gently mix until combined.
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5
Add onion and celery, lightly mix again, and set aside.
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6
Break cheese wedge into pieces and place in a small bowl.
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7
Add egg substitute, mayo, Dijonnaise, lemon juice, melted butter, Worcestershire sauce, and hot pepper sauce.
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8
Whisk until smooth, and pour over the crabmeat mixture.
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9
Using a rubber spatula, gently fold the liquid mixture into the crabmeat mixture.
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10
If you like, add additional salt and black pepper to taste.
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11
Prepare a medium-large baking dish by spraying with butter-flavored nonstick spray.
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12
Take one-third of the crab cake mixture (about 3/4 cup) from the bowl.
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13
Gently form it into a ball, place it in the baking dish, and flatten it into a cake about 1-inch thick -- repeat twice with remaining crab mixture so that you have 3 cakes in the baking dish.
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14
Bake in the oven for 14 to 15 minutes, until the cakes are slightly firm and cooked through.
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15
Remove carefully from the dish and serve with additional Dijonnaise for dipping and/or lemon wedges for squirting!
