Source: dLife

The natural sweetness of fresh crab meat, canned corn and fresh red peppers come together in a rich, yet delicate treat

Servings

1 pint dungeoness crab meat
0.33 cup chopped red bell peppers
0.5 cup chopped scallions
11 oz Corn, with peppers, mexicorn, canned , drained
0.33 cup mayonnaise
1 eggs
0.5 tsp hot pepper sauce
1 tsp olive oil , divided
0.75 cup bread crumbs (whole grain)

1 Gently pick through crab meat to remove any shells.
2 In large bowl, with hands, gently toss crab meat, red bell peppers, scallions, corn, and breadcrumbs.
3 Add mayonnaise, lightly beaten egg, and hot pepper sauce. Use hands to gently mix being careful not to overwork.
4 In large skillet, heat 1/2 teaspoon olive oil to medium low. Use paper towel to evenly coat skillet.
5 Shape crab meat mixture into 12 cakes.
6 Carefully place six crab cakes into hot pan. Cook for 4 minutes on each side, until golden brown.
7 Remove to plate. Cover with foil.
8 Return skillet to stove. Coat with remaining olive oil. Cook remaining six crab cakes. Serve warm.

Tastes great with mango salsa and fresh green salad. If whole grain bread crumbs are not available they can be homemade by toasting one slice of bread, then grinding the cooled toasted bread in a food processor. One slice of bread yields about 1/3 cup of bread crumbs.