- 3/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped roasted peppers packed in jar
- 2 teaspoons minced canned chipotle chilies
- 1 cup Masa Harina (corn tortilla mix)
- 12 ounces crabmeat
- 1/2 cup finely chopped red bell pepper
- 6 tablespoons mayonnaise
- 6 tablespoons chopped fresh cilantro
- 3 tablespoons plus 1 teaspoon fresh lime juice
- 2 teaspoons grated lemon peel
- 2 tablespoons olive oil
- Canned chipotle chilies in adobo sauce are available at Latin American markets, specialty foods stores and some supermarkets throughout the country.
- Available at Latin American markets and many supermarkets.
- Mix all ingredients in bowl. Cover and refrigerate until ready to use.
- Preheat oven to 350°F. Spread Masa Harina on heavy baking sheet. Bake until lightly toasted, stirring occasionally, about 10 minutes. Cool.
- Mix crabmeat, bell pepper, mayonnaise, cilantro, lime juice and lemon peel in medium bowl. Mix in 1/2 cup toasted Masa Harina. Season to taste with salt. Shape crab mixture into twelve 2 1/2-inch-diameter patties, using scant 1/3 cup mixture for each. Place remaining Masa Harina in shallow dish. Add crab cakes 1 at a time, turning to coat. Transfer to baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.)
- Heat oil in heavy large skillet over medium-high heat. Add crab cakes in batches and cook until browned and heated through, about 2 minutes per side. Transfer to plates. Serve with sauce.