Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15                    Sonoma dried tomato halves
   1      cup           boiling water
     1/2  cup           plus 1/3 cup mayonnaise -- (regular or
                        reduced-fat) -- divided
   1      teaspoon      minced garlic
   1                    chipotle peppers sauce) -- , (packed in adobo
                        (1 to 2)
                        -- sauce
                        seeded and minced
   1      tablespoon    fresh lemon or lime juice
   1                    egg -- beaten
     1/2  cup           diced red onion
   2      tablespoons   chopped fresh cilantro -- plus cilantro
   1      sprigs        for garnish -- optional
   2      teaspoons     Worcestershire sauce
   1      pound         lump crabmeat or imitation crab -- , shredded
     1/2  cup           fresh bread crumbs
                        salt and freshly ground pepper -- to taste
   1      tablespoon    vegetable oil -- (1 to 2), up to 2

Preparation:

,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. 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.