Crab cakes with a savory chipotle sauce

Deke worked at the Cal Fire crab feed last Saturday and ended up brining home a HUGE bag of leftover dungeness crab. I've never been a huge seafood fan but I didn't want all that food going to waste either. So I made some delicious Paula Deen inspired crab cakes with a savory chipotle sauce. 

I say "inspired" because I took her ingredients but decided my own portions. Her recipe looked too mild and I needed a bold flavor to hide the fish taste that I hate. I was very pleased with my results!

I even convinced Tyler to try one... I only had to tell him they were Crabby-Patties and I had gotten the recipe from Sponge-Bob himself. hehe....  ;)

For dessert we had some strawberry Italian sodas :) 

Recipe with MY portions:
1 1/2 pound crabmeat, picked free of shells 
2 cup crushed crackers (recommended: Ritz), I used 1 cup for mixture and 1 cup for outside layer
5 green onions, finely chopped 
1/2 cup finely chopped red bell pepper 
1/4 cup mayonnaise 
1 egg 
2 teaspoon Worcestershire sauce 
1 1/2 teaspoon dry mustard 
1 lemon, juiced 
1 teaspoon garlic powder 
1 teaspoon salt 
Several dashes cayenne pepper
Approximately 1/4 cup of flour (not for mixture) 


Directions: In large bowl mix all ingredients except the oil and 1 cup of Ritz crumbs. Once mixed, make medium sized patties and coat with Ritz crumbs and flour. Fry in pan on medium heat for 4 minutes on each side.  Once slightly cooled add chipotle dollop and enjoy! 


Chipotle Sauce: 
1/2 cup sour cream
1/2 cup mayonnaise 
2 tsp lime juice
1 tsp finely chopped cilantro 
2 tsp of finely chopped chipotle peppers 
several dashes of cayenne pepper