1 tablespoon red bell pepper, corded, seeded and finely diced (optional)
1 tablespoon yellow bell pepper, cored, seeded and finely diced (optional)
1 ½ teaspoons chopped fresh chive
¼ teaspoon minced jalapeno pepper
2 teaspoon unsalted butter
Preheat oven to 375. Distribute the cornflake crumbs.
Combine all the remaining ingredients except the butter and in accompaniments in a bowl and toss gently until well blended. Make 8 crab cakes no more than 3 inches thick, pressing the ingredient together well.
Place the cakes on the crumbs and coat lightly on all sides. Put crab cakes on a baking sheet and dot each with a bit of butter.
Bake the cakes until just hot, about 6 minutes & Serve.