Ingredients1 pkg (7 oz/200g) frozen crabmeat, thawed1/3 cup (75 mL) finely diced sweet red peppers1/4 cup (60 mL) finely diced sweet green peppers1/4 cup (60 mL) chopped green onions1 egg, beaten1-1/4 cup (300 mL) dry breadcrumbs2 tbsp (30 mL) vegetable oilChipotle Mayonnaise:2 chipotle peppers1/2 cup (125 mL) light mayonnaise1 tbsp (15 mL) adobo sauce1 dash Worcestershire saucePreparation
Chipotle Mayonnaise:
Wearing rubber gloves, finely chop Chipotle peppers. In small bowl, whisk together chipotles, mayonnaise, adobo sauce and Worcestershire sauce; set aside.

Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid. Transfer to large bowl.

Add red and green peppers, onions, egg, 2 tbsp (25 mL) of the bread crumbs and 3 tbsp (50 mL) of the chipotle mayonnaise; stir until well combined.

Sprinkle remaining bread crumbs in shallow dish. Form crabmeat mixture by rounded tablespoonfuls into balls; roll in bread crumbs.

Place balls on waxed paper-lined baking sheet; flatten to 2-inch (5 cm) diameter. (Make-ahead: Cover and refrigerate for up to 24 hours).

In nonstick skillet, heat half of the oil over medium-high heat; cook crab cakes, in batches and adding enough of the remaining oil as necessary, for 3 minutes per side or until golden. Serve with Chipotle Mayonnaise. 8)