Southwestern Crab Cakes

• 6 -8 ounces blue crabs, lump or 6 -8 ounces claw meat
• 2 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon jalapeno, chopped
• 1 teaspoon Tabasco sauce
• 12 cup tortilla chips, crushed
• 3 tablespoons red bell peppers, diced
• 1 egg
• salt and pepper, to taste
• 2 cups cornmeal

1. Mix all ingredients except cornmeal.
2. Form mixture into 2 x 1/2-inch thick cakes; dredge in cornmeal.
3. Saute cakes in olive oil until golden brown.
4. Garnish with cilantro and sliced avocado.

lump, mayonnaise, lemon juice, jalapeno, tabasco sauce, tortilla chips, red bell peppers, egg, salt, cornmeal

Taken from www.food.com/recipe/southwestern-crab-cakes-285836 (may not work)