Crab Cakes with Chipotle Mayonnaise

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Crab Cakes with Chipotle Mayonnaise Ingredients

1 pkg (7 oz/200g) frozen crabmeat, thawed	2 tablespoons vegetable oil
1/3 cup finely diced sweet red pepper	Chipotle Mayonnaise:
1/4 cup finely diced sweet green pepper	2 chipotle pepper
1/4 cup chopped green onion	1/2 cup light mayonnaise
1 egg, beaten	1 tablespoon adobo sauce
1 -1/4 cup dry breadcrumbs	1 dash Worcestershire sauce

Instructions for Crab Cakes with Chipotle Mayonnaise

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

Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid. Transfer to large bowl.

Add red and green peppers, onions, egg, 2 tablespoons (25 mL) of the bread crumbs and 3 tablespoons (50 mL) of the chipotle mayonnaise; stir until well combined.

Sprinkle remaining bread crumbs in shallow dish. Form crabmeat mixture by rounded tablespoonfuls into balls; roll in bread crumbs.

Place balls on waxed paper-lined baking sheet; flatten to 2-inch (5 cm) diameter. (Make-ahead: Cover and refrigerate for up to 24 hours).

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 minutes per side or until golden. Serve with Chipotle Mayonnaise.


Main Ingredient: CrabCuisine: Crab cakes

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