- Portion size 16 servings
- 1 pkg frozen crabmeat thawed
- 1/3 cup finely diced sweet red pepper
- 1/4 cup finely diced sweet green pepper
- 1/4 cup chopped green onion
- 1 egg beaten
- 1 1/4 cup dry breadcrumbs
- 2 tablespoons vegetable oil
- 2 chipotle peppers
- 1/2 cup light mayonnaise
- 1 tablespoon adobo sauce
- 1 dash Worcestershire sauce
Wearing rubber gloves, finely chop Chipotle peppers. In small bowl, whisk together chipotles, mayonnaise, adobo sauce and Worcestershire sauce; set aside.
Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid. Transfer to large bowl.
Add red and green peppers, onions, egg, 2 tbsp (25 mL) of the bread crumbs and 3 tbsp (50 mL) of the chipotle mayonnaise; stir until well combined.
Sprinkle remaining bread crumbs in shallow dish. Form crabmeat mixture by rounded tablespoonfuls into balls; roll in bread crumbs.
Place balls on waxed paper-lined baking sheet; flatten to 2-inch (5 cm) diameter. (Make-ahead: Cover and refrigerate for up to 24 hours).
In nonstick skillet, heat half of the oil over medium-high heat; cook crab cakes, in batches and adding enough of the remaining oil as necessary, for 3 minutes per side or until golden. Serve with Chipotle Mayonnaise.