Side Pannel
Spicy Crab Cakes with Chipotle Aioli
Spicy Crab Cakes with Chipotle Aioli
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 15 Sonoma dried tomato halves
- 1 c Boiling water
- 1/2 c Plus 1/3 C mayonnaise;
- -(regular or reduced-fat),
- -divided
- 1 ts Minced garlic
- 1 Chipotle peppers (packed in
- -adobo sauce); seeded and
- -minced (up to 2)
- 1 tb Fresh lemon or lime juice
- 1 Egg; beaten
- 1/2 c Diced red onion
- 2 tb Chopped fresh cilantro; plus
- -cilantro sprigs for
- -garnish, optional
- 2 ts Worcestershire sauce
- 1 lb Lump crabmeat or imitation
- -crab; shredded
- 1/2 c Fresh bread crumbs
- Salt and freshly ground
- -pepper; to taste
- 1 tb 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, 1/2 cup mayonnaise, garlic,
chipotles and lemon juice. Cover and refrigerate until serving time.
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.
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
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.
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.
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
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