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

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)

,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

NOTES : Winner of 1997's annual Sonoma Dried tomatoes and McCall's Magazine
Recipe Contest. For a copy of all winning recipes, visit
www.timberrest.com/tcf/
Recipe by: Bob Gadsby

Posted to MC-Recipe Digest V1 #1018 by Pisceanmom on
Jan 17, 1998