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Crisp Crab Cakes with Chipotle Mayonnaise

Ingredients

• CRAB CAKES
• 1/4 pound skinless cod or flounder fillet, cut into 1/2-inch pieces
• 5 scallions, thinly sliced
• 3 jalapeños, 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
• CHIPOTLE MAYONNAISE
• 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

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