This is a recipe my mom gave me. It is adapted from a recipe from Canadian Living magazine.
Crab cakes with chipolte mayo.
Sobeys sells a top-quality brand of crab removed from the shell, picked over etc. There is enough crab in the bag for 2 recipes of this, or 1 crab cake recipe and something else yummy.
200 g crab, cleaned and picked
1/4 cup diced red pepper
1/4 cup diced yellow or orange pepper
1/4 cup chopped green or red onion
2 tb bread crumbs, plus more for dredging
oil for frying
1 or 2 canned chipolte peppers (depending on how spicy you want it) with adobo sauce
1/2 cup fat free mayo
To make mayo: finely dice chipoltes. Mix all ingrediants together.
To make crab cakes: Squeeze as much liquid as possible from crab. Add the peppers, onion, egg and bread crumbs. Add 3 tb of the chipolte mayo and mix together. Form into patties and lightly bread in the extra crumbs.
Fry over medium heat until golden brown on both sides. Serve with mayo and lemon.