The only thing I changed was to use low-fat mayo, I used EggBeaters instead of the egg product they recommended and I omitted the melted butter. Basically you just dump the crab meat, EggBeaters, mayo, worcestershire and spices (mustard, parsley, pepper, baking powder and a heap of Old Bay) into your KitchenAid mixer and let it mix it into a nice smooth consistency.
Then form the mixture into patties - they are VERY soft when you are making the patties. To keep the sizes fairly even, I used a large cookie scoop and did two scoops per patty. I lined a baking sheet with foil and sprayed it with PAM then baked at 375 for 10mins on each side.
For the cucumber salad, you can find the original recipe here:
It was really tasty and very light/refreshing - a perfect match for the crab cakes. Plus, who doesn't love fresh dill? it was so easy, just peel, seed and chop the cucumber. Then stir in a little greek yogurt, rice vinegar and spices and you're done!