1. Stir together first 3 ingredients, cover and chill up to 3 days.
2.
2. Sauté bell pepper and onions in hot oil in a small nonstick skillet over medium-high heat for 1 minute, add garlic and sauté 1 minute. Remove
3.
from heat, cool 15 minutes.
4.
3. Combine bell pepper mixture, mayonnaise and next 5 ingredients in a large bowl. Fold in cornbread and crabmeat. Shape mixture into 16 (2 ½) inch cakes (about ¼ cup each); place on a lightly greased baking sheet. Cover loosely with plastic wrap. Chill 1 hour
5.
4. Lightly coat cakes with cooking spray, cook crab cakes, in batches, in a large nonstick skillet or griddle over medium heat 3 to 4 minutes on each side or unit lightly browned.
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