Instructions: 1. Preheat oven to 450 oF.

2. Melt margarine in a large nonstick skillet over medium heat. Add celery, bell pepper, and jalapeno; saute 3 minutes or until tender. Cool.

3. Combine mayonnaise and the next 5 ingredients (mayonnaise through egg)

in a large bowl. Add celery mixture, breadcrumbs, green onions, crabmeat, and corn, and stir well. Divide crabmeat mixture into 10 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in cornflakes.

4. Place patties on a baking sheet coated with cooking spray. Bake at 450 oF for 15 minutes; turn patties over, and bake an additional 10 minutes or until golden. Serve crab cakes with cocktail sauce, and garnish with cilantro sprigs, if desired.

Yield: 5 servings (serving size: 2 crab cakes and 1/4 cup sauce). Created

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