Chipotle peppers add pizzazz to traditional crab cakes.
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1 cup light sour cream
3 tablespoons milk
1 tablespoon canned chipotle chiles in adobo sauce
3/4 cup cornflake crumbs
2 large Land O Lakes® Eggs, slightly beaten
2 tablespoons sliced green onions
2 tablespoons chopped fresh parsley
2 tablespoons Dijon-style mustard
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
12 ounces cooked crabmeat, flaked
2 tablespoons Land O Lakes® Butter
Combine all sauce ingredients in 5-cup blender container or food processor bowl fitted with metal blade. Blend at high speed 1-2 minutes or until smooth.
Combine all crab cakes ingredients except crabmeat and butter in 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, 3-5 minutes or until lightly browned.
Serve patties with sauce.