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.