Crisp Crab Cakes with Chipotle Mayonnaise

• 1/4 pound skinless cod or flounder fillet, cut into 1/2-inch pieces
• 5 scallions, thinly sliced
• 3 jalapenos, seeded and minced
• 3 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley
• 1/2 teaspoon cayenne pepper
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup mayonnaise
• 1 pound lump crabmeat, picked over
• 1 1/2 cups panko bread crumbs
• 3/4 cup mayonnaise
• 1 chipotle chile in adobo, seeded and minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper
• Pure olive oil, for frying

1. In a mini food processor, puree the fish.
2. Transfer to a large bowl and add the scallions, jalapenos, lemon juice, parsley, cayenne, salt, pepper and mayonnaise and mix thoroughly.
3. Using a rubber spatula, gently fold in the crabmeat.
4. Form the mixture into 8 cakes.
5. Coat the cakes with the panko and refrigerate for 30 minutes.
6. In a small bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay and mustard and season with salt and black pepper.
7. Cover and refrigerate.
8. In a large nonstick skillet, heat 1/4 inch of olive oil until shimmering.
9. Add the crab cakes and cook over moderate heat until browned and heated through, about 3 minutes per side.
10. Serve the crab cakes with the chipotle mayonnaise.

flounder fillet, scallions, jalapenos, lemon juice, parsley, cayenne pepper, kosher salt, freshly ground black pepper, mayonnaise, lump crabmeat, bread crumbs, mayonnaise, lemon juice, mustard, salt, olive oil

Taken from www.foodandwine.com/recipes/crisp-crab-cakes-chipotle-mayonnaise (may not work)