Old Bay Crabcake Sandwich with a Chipotle Mayo

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Serves 4.

1/2 cup Panko break crumbs, parmesan and herb flavored
1/2 red pepper, roasted and diced
4 green onions, diced
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon baking powder
1 tablespoon Parsley Flakes
1 teaspoon Old Bay Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound lump crab meat
1 tablespoon olive oil

Chipotle Mayo Ingredients:
1 cup mayonnaise
2 chipotles, rehydrated in hot water till soft
1/2 of a lime, squeezed

To prepare the chipotle mayonnaise, blend together the mayo, chipotles, and lime juice until puréed and well blended. Store in the refrigerator until ready to use.

To make the crabcakes, mix together all the ingredients, using your hands if necessary. Shape into four large patties. Be sure to refrigerate the crabcakes for about 30 minutes before cooking. It helps to keep them together while cooking. Using a cast-iron skillet, heat 1 tablespoon of olive oil over medium heat and add the crabcakes to the pan. Fry them flipping once until golden brown on each side, for a total of about 5 to 6 minutes.

Transfer the crabcakes to your choice of sandwich rolls. Sandwich a crispy crab cake between the bun halves and top with the chipotle mayo and the toppings of your choice.

Slightly adapted from a recipe from homeandplate.com