Southwest Crab Cakes - cooking recipe

Ingredients

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

Preparation

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