Crisp Crab Cakes with Chipotle Mayonnaise

Ingredients

• 1/4 pound skinless cod or flounder fillet
• cut into 1/2-inch pieces
• 5 scallions
• thinly sliced
• 3 jalapenos
• seeded and minced
• 3 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley
• 1/2 teaspoon cayenne pepper
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup mayonnaise
• 1 pound lump crabmeat
• picked over
• 1 1/2 cups panko bread crumbs
• 3/4 cup mayonnaise
• 1 chipotle chile in adobo
• seeded and minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper
• Pure olive oil
• for frying

Instructions

1. In a mini food processor, puree the fish.
2. Transfer to a large bowl and add the scallions, jalapenos, lemon juice, parsley, cayenne, salt, pepper and mayonnaise and mix thoroughly.
3. Using a rubber spatula, gently fold in the crabmeat.
4. Form the mixture into 8 cakes.
5. Coat the cakes with the panko and refrigerate for 30 minutes.
6. In a small bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay and mustard and season with salt and black pepper.
7. Cover and refrigerate.
8. In a large nonstick skillet, heat 1/4 inch of olive oil until shimmering.
9. Add the crab cakes and cook over moderate heat until browned and heated through, about 3 minutes per side.
10. Serve the crab cakes with the chipotle mayonnaise.