Spicy Crab Cakes With Chipotle Aioli

Recipe Ingredients

15		Sonoma dried tomato halves
1 cup	237ml	Boiling water
1/2 cup	118ml	Plus 1/3 cup mayonnaise - (regular or
		Reduced-fat) - divided
1 teaspoon	5ml	Minced garlic
1		Chipotle peppers sauce) - , (packed in adobo
		(1 to 2) sauce
		Seeded and minced
1 tablespoon	15ml	Fresh lemon or lime juice
1		Egg - beaten
1/2 cup	31g / 1.1oz	Diced red onion
2 tablespoons	30ml	Chopped fresh cilantro - plus cilantro
1 section		For garnish - optional
2 teaspoons	10ml	Worcestershire sauce
1 lb	454g / 16oz	Lump crabmeat or imitation crab - , shredded
1/2 cup	73g / 2.6oz	Fresh bread crumbs
		Salt and freshly ground pepper - to taste
1 tablespoon	15ml	Vegetable oil - (1 to 2), up to 2

Recipe 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.

Source:
Bob Gadsby

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