Spicy crab cakes with chipotle aioli
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | Sonoma dried tomato halves | |
| 1 | cup | Boiling water |
| ½ | cup | Plus 1/3 C mayonnaise; (regular or reduced-fat), divided |
| 1 | teaspoon | Minced garlic |
| 1 | Chipotle peppers (packed in adobo sauce); seeded and minced (up to 2) | |
| 1 | tablespoon | Fresh lemon or lime juice |
| 1 | Egg; beaten | |
| ½ | cup | Diced red onion |
| 2 | tablespoons | Chopped fresh cilantro; plus cilantro sprigs for garnish, optional |
| 2 | teaspoons | Worcestershire sauce |
| 1 | pounds | Lump crabmeat or imitation crab; shredded |
| ½ | cup | Fresh bread crumbs |
| Salt and freshly ground pepper; to taste | ||
| 1 | tablespoon | Vegetable oil; (1 to 2) (up to 2) |
Directions
,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, ½ cup mayonnaise, garlic, chipotles and lemon juice. Cover and refrigerate until serving time.
In large bowl, combine chopped tomatoes, ⅓ 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.
Per serving: 503 Calories; 55g Fat (96% calories from fat); 0g Protein; 5g Carbohydrate; 0mg Cholesterol; 99mg Sodium NOTES : Winner of 1997's annual Sonoma Dried tomatoes and McCall's Magazine Recipe Contest. For a copy of all winning recipes, visit www.timberrest.com/tcf/
Recipe by: Bob Gadsby
Posted to MC-Recipe Digest V1 #1018 by Pisceanmom <Pisceanmom@...> on Jan 17, 1998