Crab Cakes with a Kick

Last night's dinner... these were delicious ;)  I served it with Roasted Spicy Sweet Potatoes and a side salad and we were both happy campers... especially since there were two crab cakes left over...  Eric also seems to think that this is the beginning of the end-he says I'm trying new recipes more than before and I'm obsessed with the presentation.  He makes me laugh.

Cooking spray
1/2 c and 1 tbsp EVOO, divided
1/4 of onion, minced
1/2 of a small green pepper, minced
2 cloves of garlic, minced
2 6oz cans of lump crab meat, drained
1/4 c seasoned bread crumbs
1/4 c of panko seasoned bread crumbs
1 egg
1 egg white
1 tsp Frank's Red Hot sauce
1/2 tsp red hot pepper flakes
1/2 tsp salt
1/2 tsp black pepper

Coat a small non stick skillet with cooking spray and heat 1 tbsp of EVOO over medium heat.  Cook pepper, onion, and garlic until onion is translucent and set aside to cool.  In a medium bowl, combine crab meat, bread/panko crumbs, egg, egg white, Frank's, and seasoning.  Mix well.  Stir in cooled vegetables.  For crab cake mixture into 1/2 inch thick patties using about 1/4 c of the mixture for each (will yield 6-7 cakes).  In a large non stick skillet, coat with cooking spray and heat remaining EVOO over medium high heat.  Cook crab cakes on each side for 4-5 minutes or until golden brown.  Use a splatter guard if necessary.  Drain on a paper towel covered plate before serving.

If diabetic, the exchanges are 1/2 starch, 1 fat, 1 Lean Meat if eating 1 crab cake