1 can (15.5 oz.) butter beans, drained and rinsed3 T. lemon juice, divided use ½ C. egg substitute ¾ C. breadcrumbs ½ C. green onions, chopped, divided use 2 T. parsley, chopped 2 tsp. seafood seasoning ¼ tsp. hot pepper sauce ¼ tsp. Worcestershire sauce ¼ tsp. salt 1/8 tsp. pepper 1 pkg. (12 oz.) imitation crab meat, chopped Olive oil cooking spray 1 jar (7.25 oz.) roasted red bell peppers, drained 3 T. fat-free mayonnaise
Mash beans in a medium mixing bowl. Add 2 tablespoons lemon juice and egg substitute; blend well. Add breadcrumbs, ¼ cup onions, parsley, seafood seasoning, hot pepper sauce, Worcestershire sauce, salt, pepper and crab until well blended. Shape into 6 patties. Spray a large skillet with olive oil cooking spray. Cook over medium-high heat 3-4 minutes on each side or until golden brown. Combine remaining lemon juice, red bell pepper and mayonnaise in a blender or food processor. Blend until smooth. Heat sauce 2-3 minutes in the microwave or until warm. Serve each crab cake drizzled with sauce.