Ingredients

• Yields: 16 servings
• 1 pkg (7 oz/200g) frozen crabmeat, thawed
• 1/3 c (75 mL) finely diced sweet red pepper
• ¼ c (50 mL) finely diced sweet green pepper
• ¼ c (50 mL) chopped green onion
• 1 egg, beaten
• 1-1/4 cup (300 mL) dry breadcrumbs
• 2 tbsp (30 mL) vegetable_oil
• Chipotle Mayonnaise:
• 2 chipotle pepper
• ½ c (125 mL) light mayonnaise
• 1 tbsp (15 mL) adobo_sauce
• dash worcestershire sauce

Chipotle Mayonnaise:

• Wearing rubber gloves, finely chop Chipotle peppers. In small bowl, whisk together chipotles, mayonnaise, adobo sauce and Worcestershire sauce; set aside.

Crab Cakes:

• Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid. Transfer to large bowl.
• Add red and green peppers, onions, egg, 2 tbsp (25 mL) of the bread crumbs and 3 tbsp (50 mL) of the chipotle mayonnaise; stir until well combined.
• Sprinkle remaining bread crumbs in shallow dish. Form crabmeat mixture by rounded tablespoonfuls into balls; roll in bread crumbs.
• Place balls on waxed paper-lined baking sheet; flatten to 2-inch (5 cm) diameter. (Make-ahead: Cover and refrigerate for up to 24 hours).
• In nonstick skillet, heat half of the oil over medium-high heat; cook crab cakes, in batches and adding enough of the remaining oil as necessary, for 3 minutes per side or until golden. Serve with Chipotle Mayonnaise