package (200g/7 oz) frozen crabmeat, thawed (canned will do) well drained
cup each finely diced carrots and sweet red peppers
cup finely chopped green onions
Tbsp Cajun seasoning
cup *Panko bread crumbs
Tbsp Vegetable oil
chopped chipotle peppers in adobo sauce
cup light mayonnaise
Dash Worcestershire sauce
Place crabmeat in a sieve; pick through it to remove any cartilage. Press firmly to remove liquid and transfer the crab meat to a bowl.
Add red peppers, onions, egg, 2 tbsp of bread crumbs, seasoning, 3 tbsp of chipotle mayo and stir to combine.
Sprinkle the remaining breadcrumbs in a shallow dish. Press heaping tablespoons of crab mixture into ½ inch thick patties, and roll in bread crumbs. Then refrigerate for up to 24 hours covered.
In a non stick pan, heat oil over medium high heat. Cook crab cakes in batches adding more oil as needed and cook until golden (usually 3 minutes or so per side).
Keep them warm on a rack over a baking sheet with sides in the oven at 250°F/130°C oven.
Wearing rubber gloves, finely chop chipotle peppers.