Servings: 4 (2 cakes each)
- Mayonnaise (lite or regular) 1/2 cup
- Chipotle Chile, canned, in adobo sauce
- Garlic, finely chopped 1 large clove
- Remove one chile from the can and finely chop.
- Add to the mayonnaise along with the chopped garlic and a tablespoon of the adobo sauce from the can in a small bowl and reserve.
- Canola Oil 1 tablespoon
- Red Pepper, finely chopped 1/2 a medium
- Green Pepper, finely chopped 1/2 a medium
- Jalapeno Pepper, finely chopped 1 small (if you don’t like spice, remove seeds)
- Onion, yellow or white, finely chopped 1 small – about 1/2 cup
- Salt 1/4 teaspoon
- Crab Meat, shredded 1/2 pound
- Panko, whole wheat 1/2 cup (plus extra for coating)
- Egg 1 whole
- Spicy mayo (made above) 1/4 cup
- Flour, whole wheat 1 & 1/2 Tablespoon
- Canola Oil for the pan frying
- Heat a medium non stick skillet over medium heat. Add the 1 tablespoon of oil and the next 5 ingredients – up to the salt. Cook stirring occasionally for 5 minutes or until vegetables are softened. Remove from pan and place in large bowl.
- Add the crab meat and next 4 ingredients up to the flour to the bowl with the cooked peppers and onions. Combine well.
- Form the mixture into 8 crab cakes, 1/2 to 3/4 of an inch thick each.
- Place 1 cup of panko in a deep dish for coating the crab cakes.
- Heat the medium non stick skillet over medium high heat. Add canola oil to create a 1/4 inch deep layer in pan.
- Lightly coat the crab cakes in the dish with panko right before frying.
- Fry the crab cakes in batches of four (unless you have a smaller pan, do not overcrowd the pan!). Cook 1 & 1/2 minutes per side or until golden and crisp.
- Remove from pan to a large plate with paper toweling to absorb excess oil.
- Top each crab cake with a spoonful of the reserved spicy mayo mix.
Serving suggestion: I like my crab cakes served lying on a bed of mixed greens tossed with a citrus vinaigrette.