My attempts at photography were unsuccessful when I was taking a picture of the sauce by itself, so I've just posted some of it on top of the crab cakes and the soup.
Here's what you need:
1/4 EACH fat-free cream cheese, light mayo, and low-fat yogurt. Or adjust quantities to your liking, I usually go with a little more yogurt and a little less mayo.
1 teaspoons EACH lemon juice and worcestershire sauce
1 tablespoon garlic paste (you can usually find this cheap at Asian Groceries, or just use roasted garlic or garlic powder)
2-3 tablespoons chopped roasted red pepper (I used the jarred stuff, but homemade would be even better)
1 chipotle pepper from the can plus a little of the adobo sauce
2-3 tablespoons diced onion
Mix everything in a small container and use an immersion blender to puree. Or blend it up in the blender or food processor. Refrigerate for 30 minutes before serving to let flavors meld. Enjoy!