Roasted Red Pepper Chipotle Sauce

This sauce is pretty yummy, and doesn't need to be limited to crabcake use.  I even put some on top of the Cucumber Leek Avocado Soup that I made along with the crab cakes for dinner.  I made basically the same Crab Cakes that I posted before (except I subbed regular onion for green onion and actually refrigerated them for a bit after shaping and before frying, which helps them hold together better).  They were wonderful again (I mean look at that picture.. how can it NOT be delicious?)

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!

Fabulous Mini Crab Cakes

These were AMAZING.  I think they are one of the best things I have ever made.  I decided to go a little wild and actually fry them up instead of trying to be healthy by broiling- it was worth it.  I served these alongside a pan of melted brie with roasted red pepper and pecans for the ultimate snacky splurge meal.  

What you need:

10-11 ounces crab meat

1 egg

1/4 cup light mayonnaise

1-2 teaspoons lemon juice

1 teaspoon worcestershire sauce

1-2 teaspoons mustard

salt and pepper

1/4 cup finely chopped green onion

1 1/2 cups panko crumbs, divided

Vegetable oil, for frying

Mix everything but the panko crumbs and oil together.  Add in 1 cup of the panko crumbs.  Form into 1 1/2 inch diameter discs that are about 1/2-3/4 thick.  Dip in remaining panko crumbs.  Heat oil until just sizzling (I did mine over low, but my burner is HOT, so medium might be appropriate for most).  Fry until golden brown, about 2-3 minutes per side.  Place on a paper towel lined plate to drain excess oil.  Serve with sauce (below).

For the Sauce: 

Mix the following together:

1/4 cup fat free cream cheese

2-3 tablespoons light mayonnaise

1 tablespoon garlic powder

2-3 tablespoons EACH finely chopped red bell pepper and onion

2 teaspoons lemon juice

1 teaspoon hot sauce