Crab Cakes

By elco

Ingredients

• CHIPOTLE MAYONNAISE:
• 1 pkg (7 oz/200g) frozen crabmeat, thawed
• 1/3 cup finely diced sweet red pepper
• 1/4 cup finely diced sweet green pepper
• 1/4 cup chopped green onions
• 1 egg, beaten
• 1 1/4 cups dry bread crumbs
• 2 tbsp vegetable oil
• 2 chipotle peppers
• 1/2 cup light mayonnaise
• 1 tbsp abodo sauce
• Dash Worcestershire sauce

Preparation

Step 1

1. Chipotle Mayonnaise: Wearing rubber gloves, finely chop chipotle peppers. In a small bowl, whisk together chipotles, mayonnaise, abodo sauce and Worcestershire sauce; set aside.

2. Place crabmeat in sieve; pick through to remove any cartilage. Press firmy to remove liquid. Transfer to large bowl. Add red and green peppers, onion, egg, 2 tbsp of the bread crumbs and 3 tbsp of the chipotle mayonnaise; stir until well combined.

3. Sprinkle remaining bread crumbs in shallow dish. Form crabmeat mixture by rounded tablespoonfuls (15 ml) into balls; roll in bread crumbs. Place on waxed paper-lined baking sheet; flatten to 2 in diameter. (Make ahead: Cover and refrigerate for up to 1 day).

4. In nonstick skillet, heat half of the oil over medium-high heat; cook crab cakes, in batches and adding enough of the remaining oil as necessary, for 3 mins per side or until golden. Serve with remaining chipotle Mayonnaise.