Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce

Ingredients

Red Pepper Chipotle Lime Sauce

• 1 tablespoon jarred roasted peppers
• 1/2 cup light mayonnaise
• 1 teaspoon canned chipotle chilies in adobo sauce, minced
• 1 teaspoon fresh lime juice

Crab Cakes

• 9 ounces lump crab meat, picked free of shells
• 1/2 cup (approx. 15) unsalted saltine crackers
• 1 whole egg plus 1 egg white, beaten
• 2 scallions, finely chopped
• 2 tablespoons red bell pepper, finely chopped
• 1 tablespoon light mayonnaise
• 2 tablespoons fresh cilantro or parsley
• 1/2 lime, juiced
• 2 tablespoons butter
• Salt and pepper to taste

Directions

Red Pepper Chipotle Lime Sauce

• Puree mayonnaise, lime juice, roasted pepper and chipotle pepper in a small blender until smooth.

Crab Cakes

• Combine crushed crackers, eggs, scallions, pepper, mayonnaise, cilantro, lime juice, salt and pepper.
• Mix well, then fold in crab meat, being careful not to over mix so the crab remains in large chunks.
• Gently shape into patties, using a 1/2 cup measuring cup.
• Chill in the refrigerator at least 1/2 hour before cooking.
• Melt butter in a large sauté pan on medium high heat. Sauté crab cakes for 5 minutes on each side until golden brown and an internal temperature of 160 degrees is reached.
• Drizzle red pepper chipotle lime sauce over crab