INGREDIENTS

• CHIPOTLE MAYO:
  • 2 canned chipotle peppers in adobo sauce, finely chopped
  • ½ cup light mayonnaise
  • 1 tbsp adobo sauce from canned chipotles
  • dash Worcestershire sauce
• CRAB CAKES:
  • 1 pkg (200 g) frozen crabmeat, thawed
  • ⅓ cup finely diced sweet red pepper
  • ¼ cup finely diced sweet green pepper
  • ¼ cup chopped green onions
  • 1 egg, lightly beaten
  • 1¼ cups dried bread crumbs
  • 2 tbsp vegetable oil

PREPARATION

CHIPOTLE MAYO:

• Mix together chipotles, mayonnaise, adobo sauce and Worcestershire sauce; set aside.

CRAB CAKES:

• In fine-mesh sieve, pick through crabmeat to remove any cartilage; press to remove liquid. Transfer to large bowl; stir in red and green peppers, onions, egg, 2 tbsp of the bread crumbs and 3 tbsp of the chipotle mayo.
• Form by rounded 1 tbsp into balls; roll in remaining bread crumbs to lightly coat. Place on waxed paper–lined baking sheet; flatten to 2-inch (5 cm) diameter.
• In nonstick skillet, heat half of the oil over medium-high heat; in batches, fry crab cakes, adding remaining oil as necessary, until golden, 3 minutes per side.
• Serve with remaining chipotle mayo.

NUTRITIONAL INFORMATION, PER PIECE: about 93 cal, 5 g pro,
5 g total fat (trace sat. fat), 8 g carb, trace fibre, 22 mg chol,
214 mg sodium. % RDI: 2% calcium, 6% iron, 3% vit A, 13%
vit C, 5% folate.
VARIATION
CURRIED MANGO CHUTNEY MAYO
Substitute 1 tbsp mango chutney and 1 tsp mild or
hot curry paste for the chipotles and adobo sauce.