| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Eggs, Meats, Vegetables | Seafood | 4 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
,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 <Pisceanmom@aol.com> on Jan 17, 1998
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