Spicy Crab Cakes with Chipotle Aioli
| Yield: | 4 Servings |
| Categories: | Seafood |
| 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) |
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