Spicy crab cakes with chipotle aioli

4 Servings

Ingredients

Quantity Ingredient
15 Sonoma dried tomato halves
1 cup Boiling water
½ cup Plus 1/3 C mayonnaise; (regular or reduced-fat), divided
1 teaspoon Minced garlic
1 Chipotle peppers (packed in adobo sauce); seeded and minced (up to 2)
1 tablespoon Fresh lemon or lime juice
1 Egg; beaten
½ cup Diced red onion
2 tablespoons Chopped fresh cilantro; plus cilantro sprigs for garnish, optional
2 teaspoons Worcestershire sauce
1 pounds Lump crabmeat or imitation crab; shredded
½ cup Fresh bread crumbs
Salt and freshly ground pepper; to taste
1 tablespoon Vegetable oil; (1 to 2) (up to 2)

Directions

,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, ½ cup mayonnaise, garlic, chipotles and lemon juice. Cover and refrigerate until serving time.

In large bowl, combine chopped tomatoes, ⅓ 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 1997's annual Sonoma Dried tomatoes and McCall's 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@...> on Jan 17, 1998

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