I love to serve crabcakes as an entree with black beans and pineapple-peach salsa. Garnish with cilantro.
2 pounds crabmeat
1/2 cup mayonnaise
1/4 cup red bell peppers, chopped
1/4 cup green bell peppers, chopped
1/4 cup yellow bell peppers, chopped
1/3 cup chipotle puree *
Salt and pepper, to taste
1 egg, beaten
1/2 cup flour
1/2 cup dry bread crumbs
3 tablespoons vegetable oil
Combine crabmeat, mayonnaise, bell peppers, chipotle puree, salt and pepper. Mix well. Form mixture into about 12 cakes.
Arrange the beaten egg, flour and bread crumbs in separate shallow dishes. Dip cakes in flour, then egg, then bread crumbs.
Heat oil in a large skillet. Cook crab cakes until lightly browned, about 2 to 3 minutes on each side. Keep warm in a 250-degree oven until ready to serve.
Makes about 12 crab cakes.
* Chipotle puree is sold in specialty and Mexican-food stores. If you can't find it, look for canned chipotle peppers in adobo sauce and puree them in a blender.
