1. To a classic mixing bowl add the rinsed and drained black beans and use a pastry blender/masher to mash the beans.
2. To a toaster, add 2 slices of Canyon Bakehouse Gluten Free bread in the toaster for 2-3 minutes until golden brown. Let cool down to room temperature. Chop into large pieces and add to the food processor to make homemade breadcrumbs. Add to the black beans.
3. Mix in the crab meat, fresh chopped cilantro, Old Bay Seasoning and crushed garlic with the black beans and breadcrumbs until well combined.
4. In a small mixing bowl, add the 2 organic eggs and whisk until well combined. Gently fold in the egg to the cab mixture and mix until ingredients are just combined. Do not over mix!
5. Using a large 3 tablespoon scoop, scoop the crab mixture into mounds and lightly pack into individual patties, about 1/2 inch thick.
6. In a large cast iron skillet, add about 1/3 cup of avocado or macadamia nut oil and turn the heat to medium. Heat until shimmering, about 3 minutes and add the crab cakes gently to the oil.
7. Cook over medium heat until slightly toasted and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with our special sauce for crab cakes recipe.

Sauce for Crab Cakes Recipe:

1. In a small mixing bowl, add the mayo, sriracha, lemon juice and garlic and mix until well combined.
2. Add the fresh cilantro and fold until combined. Sea salt, to taste.