,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
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|Serving Size: 1 Serving (293g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 491
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