Crab Cakes with Chipotle Sauce

Sauce:

3/4 cup

Mayonnaise

1 tbs

Fresh lime juice, from one lime

2 tbs

Canned chipotle chilies, in sauce, minced

Crab cakes:

1 lb

Fresh, frozen or canned crab meat, picked over if necessary

1/2 cup

Red pepper, finely diced, from one medium

1/2 cup

Chopped green onion, white and light green parts only

2 tbs

Fresh lemon juice, from 1 large lemon

2 tbs

Mayonnaise

1 tbs

Dijon mustard

1/2 tsp

Tabasco

Dash

Worcestershire

1

Large egg, lightly beaten

2+ cups

Panko, or other dry breadcrumbs

Vegetable oil, for frying, about 1/2 cup

For the Sauce:

Mix all ingredients in a bowl. Add additional chipotle sauce from the can if desired. Cover and refrigerate.

For the crab cakes:

Mix the first 9 ingredients and 1/4 cup panko in a large bowl. Divide mixture into eight 1/2 cup cakes, placing them on a parchment-lined baking sheet. Refrigerate for 1 hour.

Spread 1 cup panko in a shallow dish or plate. Heat 2 tbs oil in a large non-stick skillet over medium-high heat. Press cakes into the panko, one at a time, flipping to cover both sides and then place immediately in the hot oil. (Cakes will be very fragile, handle them by the sides and reform them in the pan by pressing down on them with a spatula). Fry cakes in two batches of four, about 4 minutes per side, flipping once. Remove finished cakes to a paper towl lined plate.