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Spicy Crab Cakes With Chipotle Aioli

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 15 Sonoma dried tomato halves

  3. 1 cup boiling water

  4. 1/2 cup plus 1/3 cup mayonnaise --

  5. reduced-fat) -- divided

  6. 1 teaspoon minced garlic

  7. 1 chipotle peppers sauce

  8. 1 to

  9. seeded and minced 1 tablespoon fresh lemon or lime juice

  10. 1 egg -- beaten

  11. 1/2 cup diced red onion

  12. 2 tablespoons chopped fresh cilantro -- plus cilantro

  13. 1 sprigs for garnish -- optional

  14. 2 teaspoons Worcestershire sauce

  15. 1 pound lump crabmeat or imitation crab -- , shredded

  16. 1/2 cup fresh bread crumbs

  17. salt and freshly ground pepper -- to taste

  18. 1 tablespoon 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. Sauté 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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