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.
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|Serving Size: 1 (48g)|
|Recipe Makes: 16|
|Calories from Fat: 45 (37%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 18.4mg||6 %|
|Sodium 479.8mg||17 %|
|Potassium 84mg||2 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 12.7g|
|Protein 5.1g||7 %|
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Calories per serving: 122
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