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1/2 cup canola mayonaise

1/2 cup reduced fat sour cream

1 chipotle in adobo with sauce, minced

1/4 cup minced cilantro, divided

1 lime, juiced, divided

1/2 tsp ground cumin

1/2 tsp kosher salt

1 tbs canola oil

1/2 cup orange bell pepper, cored, seeded and diced

2/3 cup frozen corn, thawed

1/2 cup chopped red onion

2 tbs jalapeno, seeded and chopped

1lb crab meat, picked over for shells

1 large egg, lightly beaten

5 cups Panko breadcrumbs

paprika and chili powder, for dusting

lime wedges, for squeezing

Chipotle Crema:

Mix mayonnaise, sour cream, chilpotle, 2 tbs cilantro, juice of 1/2 lime, cumin, chili powder and salt in a small bowl.

Crab Cakes:

Heat oil in a heavy, medium skillet, over medium-high heat. Add bell pepper, corn, onion and jalapeno; saute 5 minutes. transfer to a large bowl and let cool slightly. Mix in remaining cilantro, crab, egg, 1/2 cup chipotle crema, remaining juice of 1/2 lime and 1-1/2 cups Panko.

Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining Panko, turning and pressing lightly to coat. Place on a baking sheet lined with parchment paper. Cover with plastic wrap and refridgerate at least 1 hour and up to 8 hours. Cover Chipotle Crema with plastic wrap and reserve in refrigerator.

Preheat oven to 400 degrees. Dust crab cakes lightly with paprika and chili powder. bake crab cakes 15 minutes, or until cakes are lightly golden and set. Serve with remaining Chipotle Crema and lime wedges. You could add a little chopped cilantro on top of the sauce for presentation if you wish.

Makes 8 cakes.