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.
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