Crab Cakes

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8 ounces lump or backfin crabmeat, flaked

1 cup fresh white or whole-wheat bread crumbs

1 tablespoon minced onion

1 tablespoon minced celery

1 tablespoon minced sweet red pepper

1 tablespoon minced fresh parsley

1 egg, lightly beaten

1 egg white, lightly beaten

2 teaspoons reduced-sodium worcestershire sauce

1 teaspoon lemon juice

1/2 teaspoon hot-pepper sauce

1/8 teaspoon ground black pepper

2 teaspoons canola oil

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