Spicy Crab Cakes With Chipotle Aioli

Course : Seafoods
Serves: 4
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15 medium 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 medium chipotle peppers sauce) -- , (packed in adobo sauce seeded and minced
1 tablespoon fresh lemon or lime juice
1 large 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
1 teaspoon salt and freshly ground pepper -- to taste
1 tablespoon vegetable oil -- (1 to 2), up to 2

Preparation / 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. 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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