Diabetic Crab Cakes Recipe - cooking recipe

Ingredients

1 pint lump crabmeat
1/3 cup diced green bell pepper
1/2 cup sliced green onion
1 (11 ounce) can Mexican-style corn
1/3 cup light mayonnaise
3/4 cup Italian breadcrumbs
1 egg, beaten
1/2 teaspoon hot sauce
1/2 cup cornmeal

Preparation

In a bowl mix the crabmeat, green pepper, green onion, corn, mayonnaise, breadcrumbs; egg, and hot sauce.
Combine well, and place the cornmeal in a shallow dish, and shape the crabmeat mixture into 12 equal cakes.
Dredge each cake in the cornmeal to coat both sides well.
Use a large skillet coated with nonstick cooking spray, and set over medium - low heat, carefully add the crab cakes, and cook until golden brown and cooked through for about 4 minutes on each side, and serve warm.