One of my favourite cookbooks in what's becoming a rather grand collection is the Canadian Living Everyday Favourites cookbook . It's one of my go to cookbooks; I'm always sure I'll be able to fill ingredient lists from this book.
I was helping a friend with a dinner party and decided that one of the appetizers would be crab cakes with chipotle mayo. If you've never had them, they're quick and easy and really delicious. They were also the first thing at the party to disappear. The chipotle mayonnaise is pretty versatile too - great for seafood and also a great dipping sauce for vegetables too.
1 pkg (7 oz/200 g) frozen crab meat, thawed
1/2 cup finely diced sweet red pepper
1/4 cup finely diced sweet green pepper
1/4 cup chopped green onion
1 egg, beaten
1 1/4 cups dry bread crumbs
2 Tbsp vegetable oil
2 chipotle peppers, finely chopped (or adjust if you like it with more heat)
1/2 cup light mayonnaise
1 Tbsp adobo sauce **
Dash Worcestershire sauce
Line rimmed baking sheet with waxed paper; set aside
Chipotle Mayonnaise: In small bowl, whisk together chipotle peppers, mayonnaise, adobo sauce and Worcestershire sauce, set aside
1. In sieve set over bowl, pick through crabmeat to remove any cartilage; press firmly to remove liquid. Transfer to a larger bowl
2. Add red and green peppers, onions, egg, 2 Tbsp of the bread crumbs and 3 Tbsp of the Chipotle Mayonnaise, stir until combined.
3. Form the crab mix by rounded 1 Tbsp into balls; roll in remaining bread crumbs. Place on prepared baking sheet; flatten to 2-inch diameter.
(Make ahead; Cover and refrigerate for up to 24 hours)
4. In nonstick skillet, heat half of the oil over medium-high heat; fry crab cakes, in batches and using enough of the remaining oil as necessary, until golden, about 3 minutes per side.
Serve with remaining Chipotle Mayonnaise.
** For those who may not have used Chipotle peppers, you can buy them in the International section of your grocery stores. Chose the one that's in a can and packed in Adobo Sauce.