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  • Spicy Crab Cakes With Chipotle Aioli

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    Spicy Crab Cakes With Chipotle Aioli
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 15 x Sonoma dry tomato halves
    • 1 c. Boiling water
    • 1/2 c. Plus 1/3 C mayonnaise, (regular or possibly reduced-fat), divided
    • 1 tsp Chopped garlic
    • 1 x Chipotle peppers (packed in adobo sauce), seeded and chopped (up to 2)
    • 1 Tbsp. Fresh lemon or possibly lime juice
    • 1 x Egg, beaten
    • 1/2 c. Diced red onion
    • 2 Tbsp. Minced fresh cilantro, plus cilantro sprigs for garnish, optional
    • 2 tsp Worcestershire sauce
    • 1 lb Lump crabmeat or possibly imitation crab, shredded
    • 1/2 c. Fresh bread crumbs
    •     Salt and freshly grnd pepper, to taste
    • 1 Tbsp. Vegetable oil, (1 to 2) (up to 2)

    Directions

    1. Combine tomatoes and water in small bowl to rehydrate for 10 min.
    2. Drain well. Mince 4 softened tomato halves; chop remaining ones, keeping separate. In small bowl, blend chopped tomatoes, 1/2 c. mayonnaise, garlic, chipotles and lemon juice. Cover and chill till serving time.
    3. In large bowl, combine minced tomatoes, 1/3 c. mayonnaise, egg, onion, minced cilantro and Worcestershire sauce. Fold in crab and bread crumbs . Season with salt and pepper. Form into 8 cakes.
    4. Heat oil in large nonstick skillet over medium-high heat. Saute/fry cakes till lightly browned on both sides, about 3 min per side. Serve crab cakes with a dollop of aioli and garnish with cilantro I sprigs.
    5. Makes 4servings.
    6. NOTES : Winner of 1997's annual Sonoma Dry tomatoes and McCall's Magazine Recipe Contest. For a copy of all winning recipes, visit

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