INGREDIENTS

1. Cilantro Mayonnaise

2. 1/2cupmayonnaise(I use fat free salad dressing.)
3. 1/2cup choppedcilantro
4. 1/2lemon, juice of
5. 6-8dropsred hot pepper sauce

6. Crab Cakes

7. 2cupscornflake crumbs
8. 1lbcrabmeat
9. 1/4cup dicedgreen peppers
10. 2tablespoonscilantro, chopped
11. 3tablespoonsmayonnaiseor fat-free salad dressing
12. 3teaspoonsDijon mustard
13. 1teaspoonred hot pepper sauce
14. 1egg(I use egg substitute.)
15. salt
16. pepper
17. 3tablespoonsolive oil, divided

DIRECTIONS

1. Mix the ingredients for the mayonnaise and set aside.
2. If making day before, refrigerate until ready to use.
3. Mix 1 cup of the corn flake crumbs with remainder of ingredients for crab cakes.
4. Divide the mixture into 12 equal portions and form into cakes.
5. Place the remaining crumbs in shallow dish and dip cakes into crumbs turning to coat.
6. Heat 1 Tbsp of olive oil in heavy skillet and saute crab cakes until browned and cooked through about 4 to 5 minutes per side turning once.
7. Add additional oil as needed to keep the crab cakes from sticking.
8. Serve topped with the cilantro mayonnaise.