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Name: Spicy Crab Cakes with Chipotle Aioli
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1/2 c mayonnaise Plus 1/3 C; Salt; 1 ts Garlic minced; 2 ts Worcestershire Sauce; 2 tb fresh cilantro Chopped, plus; 1 tb Vegetable oil; 1 c Boiling water; 1 tb Fresh lemon juice or lime juice; 1/2 c red onion Diced; 1 lb Lump crabmeat or imitation; 15 Sonoma dried tomato halfs; 1 Chipotle peppers; 1/2 c Fresh bread crumbs; 1 Egg beaten

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INGREDIENTS

1/2 c mayonnaise ; Plus 1/3 C
Salt
1 ts Garlic ; minced
2 ts Worcestershire Sauce
2 tb fresh cilantro ; Chopped, plus
1 tb Vegetable oil
1 c Boiling water
1 tb Fresh lemon juice ; or lime juice
1/2 c red onion ; Diced
1 lb Lump crabmeat ; or imitation
15 Sonoma dried tomato halfs
1 Chipotle peppers
1/2 c Fresh bread crumbs
1 Egg ; beaten

INSTRUCTIONS

,Combine tomatoes and water in small bowl to rehydrate for 10 minutes. Drain well. Mince 4 softened tomato halves; chop remaining ones, keeping separate. In small bowl, blend minced tomatoes, 1/2 cup mayonnaise, garlic, chipotles and lemon juice. Cover and refrigerate until serving time. In large bowl, combine chopped tomatoes, 1/3 cup mayonnaise, egg, onion, chopped cilantro and Worcestershire sauce. Mix in crab and bread crumbs . Season with salt and pepper. Form into 8 cakes. Heat oil in large nonstick skillet over medium-high heat. Saute cakes until lightly browned on both sides, about 3 minutes per side. Serve crab cakes with a dollop of aioli and garnish with cilantro I sprigs. Makes 4 servings. Per serving: 503 Calories; 55g Fat (96% calories from fat); 0g Protein; 5g Carbohydrate; 0mg Cholesterol; 99mg Sodium NOTES : Winner of 1997s annual Sonoma Dried tomatoes and McCalls Magazine Recipe Contest. For a copy of all winning recipes, visit www.timberrest.com/tcf/ Recipe by: Bob Gadsby Posted to MC-Recipe Digest V1 #1018 by Pisceanmom on Jan 17, 1998

NOTES

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Spicy Crab Cakes with Chipotle Aioli

1/2 c mayonnaise Plus 1/3 C
 Salt
1 ts Garlic minced
2 ts Worcestershire Sauce
2 tb fresh cilantro Chopped, plus
1 tb Vegetable oil
1 c Boiling water
1 tb Fresh lemon juice or lime juice
1/2 c red onion Diced
1 lb Lump crabmeat or imitation
15 Sonoma dried tomato halfs
1 Chipotle peppers
1/2 c Fresh bread crumbs
1 Egg beaten

,Combine tomatoes and water in small bowl to rehydrate for 10 minutes.  Drain well. Mince 4 softened tomato halves; chop remaining ones, keeping  separate. In small bowl, blend minced tomatoes, 1/2 cup mayonnaise, garlic,  chipotles and lemon juice. Cover and refrigerate until serving time.    In large bowl, combine chopped tomatoes, 1/3 cup mayonnaise, egg, onion,  chopped cilantro and Worcestershire sauce. Mix in crab and bread crumbs .  Season with salt and pepper. Form into 8 cakes.    Heat oil in large nonstick skillet over medium-high heat. Saute cakes until  lightly browned on both sides, about 3 minutes per side. Serve crab cakes  with a dollop of aioli and garnish with cilantro I sprigs. Makes 4  servings.    Per serving: 503 Calories; 55g Fat (96% calories from fat); 0g Protein; 5g  Carbohydrate; 0mg Cholesterol; 99mg Sodium    NOTES : Winner of 1997s annual Sonoma Dried tomatoes and McCalls Magazine  Recipe Contest.  For a copy of all winning recipes, visit  www.timberrest.com/tcf/  Recipe by: Bob Gadsby    Posted to MC-Recipe Digest V1 #1018 by Pisceanmom <Pisceanmom@aol.com> on  Jan 17, 1998

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Nutrition

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Serving Size: 1 Serving (293g)
Recipe Makes: 4

Calories: 491
Calories from Fat: 233 (47%)

Amt Per Serving		% DV

	Total Fat 25.9g	35 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 12.4g
Cholesterol 155.5mg		48 %
Sodium 996.6mg		34 %
Potassium 594.4mg		16 %
Total Carbohydrate 38.1g		11 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 36.1g
Protein 26.6g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 491

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