Paul Wong

1 lb. pasteurized blue crab meat (avaiable in seafood markets or the seafood department of supermarkets)

1/4 cup minced red bell pepper

6 teaspoons minced green onions

2 teaspoons minced cilantro

1/4 cup ground corn tortilla chips (plain, no flavoring. Use either a food processor or put them in a bag and use a rolling pin until they are pulverized.)

1/2 of a chipotle in adobo sauce, minced (a smoked hot pepper available in cans where Mexican products are sold.)

1 egg, beaten

6 teaspoons mayonnaise

1/2 teaspoon Old Bay seasoning (found in the spice section)

1/2 teaspoon salt


Pick through the crabmeat, removing the odd piece of shell. Squeeze out excess juice and place in bowl.

Add remaining ingredients, stirring to combine thoroughly.

Form mixture into evenly sized patties.

Heat a large nonstick pan over medium heat. When pan is hot, add butter or oil and let fat get hot without smoking.

Carefully add patties in single layer. Do not overcrowd or patties will be difficult to flip.

Saute until golden brown on first side. Then, using a spatula, turn over and cook the same way.

Remove the crab cakes and continue in batches if necessary. (Can keep cooked cakes warm in a 150-degree oven as you cook the next batch.)

This recipe yields 12 two oz appetizer cakes, enough for six people, or six four-oz entree cakes, enough for four people.

Can be served as an entree with roasted potatoes and a vegetable.

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