1 tablespoon each minced red and yellow bell pepper
1 tablespoon minced red onion
1 tablespoon butter
1 lb cleaned crab meat
1 cup plain bread crumbs
5 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon ground white pepper
Clarified Butter (see note)
1 cup mayonnaise
1/2 cup carmelized onions
1 tablespoon minced chipotle chiles in adobo sauce
2 teaspoons lime juice
1/2 cup roasted garlic puree
1/8 teaspoon salt
1/2 teaspoon black pepper
Crab Cakes: Cook the minced vegetables in 1 tablespoon butter over low heat until tender. Cool. Combine the crab meat, bread crumbs, vegetable mixture, mayonnaise, Worcestershire sauce, mustard, parsley, chives and white pepper in a bowl; mix gently. Shape crab mixture into 1-inch patties about the size of a quarter.
Heat the clarified butter in a large skillet over medium high heat. Add the crab cakes and cook until lightly browned on both sides. Serve on heart shape toasts with chipotle aioli sauce.
Clarified butter:(make only what you want) Melt butter in a saucepan over low heat. Transfer to a bowl and let cool. The clarified butter will rise to the top. Skim off this clear yellow liquid and set aside for cooking. Discard remaining white solids.
Chipotle Aioli Sauce: Combine the mayonnaise, caramelized onions, chiles in adobo sauce, lime juice, roasted garlic puree, salt and pepper in a bowl. Refrigerate, covered, until ready to use. Makes 2 cups
Variation: For Roasted Red Pepper Aioli, substitute 3/4 cup chopped roasted red bell pepper for chipotle chiles.