Southwest Crab Cakes

• 2 (6 ounce) cans drained and squeezed dry white crabmeat
• 1 large egg, beaten
• 2 tablespoons mayonnaise (French's Gourmayo Smoked Chipotle)
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons Worcestershire sauce
• 1 teaspoon fresh lime juice
• vegetable oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 1/2 garlic powder
• 1/3 cup diced red onion
• 1/2 cup unseasoned breadcrumbs

1. In medium bowl, combine all ingredients except crabmeat and oil; blend well.
2. Gently fold in crabmeat; avoid breaking lumps of crabmeat.
3. Using a 1/3 measuring cup, divide mixture into 6 portions. Shape cakes into 2 1/2 x 1/2-inch cakes.
4. Add enough oil to cover the bottom of a large skillet (about ? cup). Heat oil over medium-high heat until hot.
5. Gently add the crab cakes; fry each side until deep golden brown (about 4 to 5 minutes per side).
6. Drain on paper towels.
7. Serve immediately.

white crabmeat, egg, mayonnaise, fresh cilantro, worcestershire sauce, lime juice, vegetable oil, ground cumin, ground red pepper, garlic, red onion, breadcrumbs

Taken from www.food.com/recipe/southwest-crab-cakes-275892 (may not work)