Ingredients
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1/2 cup mayonnaise (I use fat free salad dressing.)
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1/2 cup chopped cilantro
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6 -8 drops red hot pepper sauce
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2 cups corn flake crumbs
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1 lb crabmeat
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1/4 cup diced green pepper
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2 tablespoons cilantro, chopped
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1 teaspoon red hot pepper sauce
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1 egg (I use egg substitute.)
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salt
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3 teaspoons Dijon mustard
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1/2 lemon, juice of
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3 tablespoons mayonnaise or 3 tablespoons fat-free salad dressing
Instructions
- Mix the ingredients for the mayonnaise and set aside.
- If making day before, refrigerate until ready to use.
- Mix 1 cup of the corn flake crumbs with remainder of ingredients for crab cakes.
- Divide the mixture into 12 equal portions and form into cakes.
- Place the remaining crumbs in shallow dish and dip cakes into crumbs turning to coat.
- Heat 1 Tbsp of olive oil in heavy skillet and saute crab cakes until browned and cooked through about 4 to 5 minutes per side turning once.
- Add additional oil as needed to keep the crab cakes from sticking.
- Serve topped with the cilantro mayonnaise.