Title: Black bean crab cakes
 Categories: Apps, Seafood, Chiles
      Yield: 24 Servings
 
  1 1/4 qt Black beans, canned/cooked,
           -drained
      1 c  Onion, finely diced
    2/3 c  Red bell pepper, finely
           -diced
    2/3 c  Green bell pepper, finely
           -diced
      6    Serrano chiles (sub as
           -desired), finely diced
      1 c  Green onion, finely diced
      6    Whole fresh eggs
      6 c  Corn flake crumbs, in all
  1 1/2 c  Crab meat, picked through
           -well, shredded/separated
      2 ts Salt
    1/2 ts Cayenne (adjust as desired)
    2/3 c  Whole milk
 
  Place beans, onions, peppers, garlic, green onion, 3 eggs, 3 cups corn
  flake crumbs, crabmeat, salt, and cayenne pepper in mixing bowl. Use
  flat beater and mix on low until beans are partly mashed.
  
  Portion bean mixture using 1 1/2 - 2oz. scoop; flatten to approx. 1/2"
  thickness.
  
  Beat together 3 eggs and milk until well combined. Dip bean cakes in
  mixture, then coat well in remaining 3 cups corn flake crumbs. Place
  on parchment-lined sheet pan.
  
  Bake at 400-deg. F. approx. 15 minutes or until lightly browned and
  crisp.