Instructions: Preheat oven to 350 degrees.

Spray 9x9 inch ovenproof casserole dish with vegetable oil spray. Set aside.

In a small saucepan, melt margarine over medium high heat. Add onion and saute for 2 to 3 minutes, or until soft.

Transfer onion to a medium bowl and stir in crabmeat, mustard and Worcestershire sauce. Gently fold in beaten egg whites. Pour mixture into casserole dish and sprinkle with cheese.

Bake for 25 minutes or until puffed and lightly browned. Remove from oven and cut into rectangles. Serve immediately.

NOTES : I used three cans of crabmeat, picked over and drained. The cats got quite a treat, they love "crab juice". I had the leftovers of this today, not very good. Much better the first time around.

Okay, its quick, its easy and its perfect with seasoned egg noodles and steamed broccoli. What more could you ask for? This was yummy!*

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