Mexicali Crab Cakes

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1 1/2 tablespoons stick margarine

1/4 cup finely chopped celery

1/4 cup finely chopped red bell pepper

1 1/2 teaspoons chopped seeded jalapeño pepper

1/4 cup light mayonnaise

1 teaspoon chopped fresh cilantro or parsley

1 teaspoon Dijon mustard

1/2 teaspoon garlic salt

1/4 teaspoon pepper

1 large egg, lightly beaten

1/2 cup fresh breadcrumbs

1/4 cup chopped green onions

1 pound lump crabmeat, shell pieces removed

1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained

1 cup finely crushed cornflakes

Cooking spray

1 1/4 cups cocktail sauce or medium-hot salsa

Cilantro sprigs (optional)

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