Mexicali Crab Cakes

prep time:: 0 mins

Serving size: 5

By far, the most sought after recipe by my family & friends! - Shannon

ingredients

1 red bell pepper finely chopped
2 teaspoons jalapeno pepper chopped -- seeded
1 tablespoon cilantro chopped
1 teaspoon honey dijon mustard
1/4 teaspoon pepper
2-6 limes -- squeezed; depending on taste
1/4 cup light mayonnaise
1 large egg lightly beaten
1 can whole kernel corn drained
1 lb. lump crab meat
1/4 cup green onions chopped
1 cup breadcrumbs add more or less to taste -- add bread crumbs to taste/thickness
cooking spray

directions

With the exception of the breadcrumbs, combine all ingredients into a large bowl and mix. Slowly add bread crumbs until the desired consistency. Divide crabmeat mixture into 8-10 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a non-stick skillet or griddle on stove top. Coat pan with cooking spray or olive oil. Cook crab cakes until golden brown, flipping once.