Serves: 12
Total Calories: 1,753

Chipotle Mayonnaise or Crema
1/2 pound , fresh cooked crab meat, , picked over, or thawed, if frozen
4 large sea scallops, sliced in half across the grain and finely chopped
1 tablespoon olive oil
1/4 cup finely chopped white onion
1/4 cup finely chopped red bell pepper
1 , serrano chile kimmy, , minced with seeds
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 tablespoon Maggi seasoning extract or Worcestershire sauce
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
3 tablespoons mayonnaise
1 large egg, lightly beaten
1 1/2 cups fine dry bread crumbs
1/4 cup corn oil or safflower oil
sprig cilantro

1. Prepare the chipotle mayonnaise. Reserve in a bowl. Then, put the crabmeat and chopped scallops in a large bowl. Cover and refrigerate.

2. In a medium skillet, heat the oil over medium heat and cook the onion until softened, about 2 minutes. Add the red pepper and cook until barely tender, about 2 more minutes. Transfer to the bowl with the crab and scallops. Add all of the remaining ingredients, except the bread crumbs, oil, and cilantro. Mix very well. Add 3/4 cup of the bread crumbs and mix again.

3. With your hands, form the crab mixture into 12 small cakes, about 3/4-inch thick. Put the remaining bread crumbs on a plate. Coat the cakes on both sides with the crumbs and place in a single layer on a platter. Cover and refrigerate 1 hour or up to overnight.

4. Heat the oil in a medium skillet over medium-high heat. Cook the crab-scallop cakes about 3 minutes per side, or until crisp and brown outside and cooked through, about 3 minutes per side. Serve on individual plates with chipotle mayonnaise. Garnish each plate with cilantro sprigs.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 1,753
Calories from Fat: 1,686

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