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    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


    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
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