Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  regular or low-fat mayonnaise
  4                     garlic cloves -- minced
     1/4      teaspoon  cayenne pepper
  1              pound  crab meat -- picked over and
                        squeezed dry
  2              large  eggs -- slightly beaten
     1/4           cup  minced green onions
     1/4           cup  minced red bell pepper
  2        tablespoons  copped fresh thyme or 1 teaspoon dried
                        thyme
  1 1/2           cups  fresh white breadcrumbs
  2        tablespoons  vegetable oil

Preparation:

Mix mayonnaise, garlic and cayenne pepper in small bowl. Refrigerate while preparing crab cakes. Mix crab meat, 1 beaten egg, green onion, bell pepper, thyme and 1/2 cup bread crumbs in medium bowl. Season with salt and pepper. Form crab mixture into eight 1/2-inch-thick cakes. Dip each cake in remaining egg then into breadcrumbs, coating completely. Heat oil in heavy large skillet over medium heat. Working in batches, add crabcakes to oil and cook until golden brown, about 6 minutes per side. Serve hot with garlic mayonnaise. Prep Time: 20 minutes Cook Time: 12 minutes Makes: 8 crabcakes I love crab cakes all year round. In the winter, I like to serve them with braised greens and in the summer with corn on the cob and a tomato salad. Whatever time of year you serve them, garlic mayonnaise is the perfect accompaniment.

Nutritional Information:

855 Calories (kcal); 42g Total Fat; (45% calories from fat); 106g Protein; 9g Carbohydrate; 778mg Cholesterol; 1629mg Sodium