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Spicy Crab Cakes With Chipotle Aioli

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsNatrium, Silicon, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 15 Sonoma dried tomato halves

  2. 1 cup 237ml Boiling water

  3. 1/2 cup 118ml Plus 1/3 cup mayonnaise -

  4. Reduced-fat) - divided

  5. 1 teaspoon 5ml Minced garlic

  6. 1 Chipotle peppers sauce

  7. 1 to

  8. 1 tablespoon 15ml Fresh lemon or lime juice

  9. 1 Egg - beaten

  10. 1/2 cup 31g / 1.1oz Diced red onion

  11. 2 tablespoons 30ml Chopped fresh cilantro - plus cilantro

  12. 1 section For garnish - optional

  13. 2 teaspoons 10ml Worcestershire sauce

  14. 1 lb 454g / 16oz Lump crabmeat or imitation crab - , shredded

  15. 1/2 cup 73g / 2.6oz Fresh bread crumbs

  16. Salt and freshly ground pepper - to taste

  17. 1 tablespoon 15ml Vegetable oil - (1 to 2), up to

Instructions Jump to Ingredients ↑

  1. ,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.

  2. 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.

  3. 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.

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