CRAB CAKES

Good Morning to all! Thank you to everyone around the world for checking out our blog. Jackie is giving great recipes to help her family and others who deal with diabetes. Thanks Jackie!
1 Pound of fresh lump crab meat, well drained and broken into small pieces
1 Red bell pepper, seeded and ribs removed, finely chopped
2 Cloves of garlic, minced
1 Cup canned or frozen kernel corn, drained well
2 Egg whites
1 1/2 Cups dry bread crumbs ( use Italian for more favor )
6 T vegetable oil
A. In a mixing bowl, combine the crab meat, pepper, garlic, corn, and egg whites. Sprinkle a cutting board with half the bread crumbs. Divide the crab mixture into 12 portions and work on the crumbed surface and press into patties, about 1 inch in diameter. Sprinkle with remaining bread crumbs and press until they hold their shape. I find that if you refrigerate them for an hour or so they hold better. Put together and refrigerate the formed patties in the morning. They will be ready for frying for dinner or lunch.
B. In a large saute pan, heat 2 tablespoons of the oil over medium to high heat. Saute 4 of the cakes until golden and crispy, about 2 minutes on each side. Drain on paper towel. Add and heat 2 more tablespoons of the oil in pan and repeat process. Repeat until all crab cakes are cooked.
The Creole sauce is great with these crab cakes. Jackie was right about the Creole sauce for her spaghetti squash. This would be a tasty dish That tasty dish phase is my 92 year old mother's description for a meal she likes. Another one from her is--- this is a good combination ( of food ). She will turn 93 in March.
Stay Safe out there!