Crab Cakes with Chipotle Sauce
1 cup sour cream
3 tablespoons milk
1 tablespoon canned chipotle chiles in adobo sauce
3/4 cup cornflake crumbs
2 eggs, slightly
2tablespoons sliced green
2 tablespoons chopped fresh parlsey
2 tablespoons Dijon-style mustard
1/2 teaspoon grated lemon peel
1/4 teaspoon salt 12 ounces cooked crabmeat
2 tablespoons butter
Combine all sauce ingredients in 5-cup blender container or food processor bowl fitted with metal blade.
Blend at high speed until smooth (1 to 2 minutes).
Combine all crab cakes ingredients except crabmeat and butter in large bowl. Stir in crabmeat.
Shape into 15 small (2-inch) patties.
Melt butter in 12-inch skillet until sizzling; add patties.
Cook over medium heat, turning once, until lightly browned (3 to 5 minutes).
Serve patties with sauce.