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Combine crabmeat, ½ cup of bread crumbs, egg substitute, mayonnaise, mustard, dill, lime and lemon juices and Worcestershire sauce.
Shape into eight patties.
Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover.
Refrigerate for 30 minutes.
In a large skillet coated with cooking spray, cook patties over medium heat until browned on both sides, about 15 minutes.