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.
