6oz lump crab meat (the more you use, the better they are, obviously)
1/2 cup corn
1/2 small bell pepper
1 stalk celery
1/2 small onion
2 cloves garlic
2T canola mayonnaise
cumin, salt, pepper and cayenne pepper to taste
Chop the vegetables, garlic and onions really finely and sautee until soft. Add to drained crab and corn. Add mayonnaise and enough bread crumbs until it starts coming together (should be between 1/4 – 1/2 cup of crumbs. Add seasonings and let chill in fridge for 45 minutes or so.
Once chilled, form into four cakes. Spray an oven-proof pan (cast iron works really well) with cooking spray and heat over medium. Cook crab cakes on first side until brown, about 5 minutes. Flip and put into 400º oven for 7 – 8 more minutes, until heated through. Serves two.
Nutrition: 286 calories / 8g fat / 1g saturated fat / 31g carbs / 22g protein