Crab Cakes with Jalapeno-Honey Mayo

Ingredients ~

1 lb cooked crabmeat, very well drained
2 eggs, lightly beaten
1-1/2 tablespoons mayonnaise
1 chipotle chili in adobo sauce, puréed (about 1-1/2 tablespoons)
2 scallions, trimmed and finely chopped
1/4 cup fresh cilantro, finely chopped
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
2 to 2-1/2 cups panko crumbs
2 to 4 tablespoons vegetable oil

Preparation ~

Place the crabmeat in a large mixing bowl. Add the eggs, mayonnaise, chipotle purée, scallions, cilantro, lime juice and salt. Combine thoroughly, then add the panko crumbs in 1/2 cup increments until the mixture reaches a consistency that will hold together when formed into patties.

Gently pack some of the mixture into a 1/4 cup measure that has been sprayed with nonstick coating. Turn it upside down and tap gently until the formed crab cake comes out; then, using your hands, gently firm the patty and place on a tray. Repeat with the remaining crab mixture and refrigerate the formed patties for a minimum of one hour. While the crab cakes are chilling, make the Jalapeño-Honey Mayo.

To fry the crab cakes, heat the vegetable oil in a large skillet over medium-high heat. Add a single layer of the cakes and cook until golden brown, 2 to 3 minutes per side. Transfer to a serving platter and keep warm while cooking the remaining crab cakes.