Mexicali Crab Cakes

• 1 1/2 tablespoons stick margarine
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red bell pepper
• 1 1/2 teaspoons chopped seeded jalapeno pepper
• 1/4 cup light mayonnaise
• 1 teaspoon chopped fresh cilantro or parsley
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 large egg, lightly beaten
• 1/2 cup fresh breadcrumbs
• 1/4 cup chopped green onions
• 1 pound lump crabmeat, shell pieces removed
• 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
• 1 cup finely crushed cornflakes
• Cooking spray
• 1 1/4 cups cocktail sauce or medium-hot salsa
• Cilantro sprigs (optional)

1. Preheat oven to 450u0b0.
2. Melt margarine in a large nonstick skillet over medium heat. Add celery, bell pepper, and jalapeno; saute 3 minutes or until tender. Cool.
3. Combine mayonnaise and the next 5 ingredients (mayonnaise through egg) in a large bowl. Add celery mixture, breadcrumbs, green onions, crabmeat, and corn, and stir well. Divide crabmeat mixture into 10 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in cornflakes.
4. Place patties on a baking sheet coated with cooking spray. Bake at 450u0b0 for 15 minutes; turn patties over, and bake an additional 10 minutes or until golden. Serve crab cakes with cocktail sauce, and garnish with cilantro sprigs, if desired.

margarine, celery, red bell pepper, pepper, light mayonnaise, fresh cilantro, mustard, garlic salt, pepper, egg, fresh breadcrumbs, green onions, lump crabmeat, salt, cornflakes, cooking spray, cocktail sauce, cilantro

Taken from www.myrecipes.com/recipe/mexicali-crab-cakes (may not work)