Crab Cakes

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3 (1-ounce) slices white bread

1/4 cup chopped green onions

2 tablespoons reduced-fat mayonnaise

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoons Worcestershire sauce

1/2 teaspoon black pepper

1/4 teaspoon hot pepper sauce

2 large egg whites, lightly beaten

1 pound lump crabmeat, drained and shell pieces removed

1 teaspoon olive oil

4 lemon wedges

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