Hey Abuelita, What's Cooking?

"Hey Abuelita, What's cooking?"
October's Puerto Vallarta Recipe
Chipotle Vallarta Crab Cakes
What I love about these crab cakes is that the mixture itself does not have breadcrumbs in it and that they are baked instead of being fried. This gives them that chock full of crab quality without the added grease.
Ingredients:
1 1/2 pounds of crabmeat cleaned of all shell and cartilage 1-2 cups of bread crumbs, seasoned bread crumbs if for coating 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh chives 1 red, yellow, or orange bell pepper seeded, ribbed and finely diced 1/4 cup spicy brown mustard 1/4 cup mayonnaise 1 large egg, beaten to blend 2 teaspoons seasoning, such as Old Bay, Cajun spice mix, S/P and cayenne pepper
Combine crabmeat and all ingredients except for breadcrumbs. Form crab cakes to desired size, I like to use ring molds and fill one packing it in firmly. Gently press out of mold and coat with the breadcrumbs, and place on a Pam sprayed baking sheet. Cover and chill for at least 2 hours. Preheat oven to 375 F degrees, bake chilled crab cakes for about 15 - 20 minutes until golden. I have placed them directly in the oven after forming. And I freeze them after baking so I can reheat at an event. It is important to not make the mixture too wet or they will not hold their form. I like to serve them with a Chipotle Mayonnaise, caper sauce or remoulade.
This recipe comes to you from the kitchen of one of Vallarta's top private chefs and caterer. Marta Huante Robles creates wonderful moments and wonderful tastes. Her motto is: "Your beautiful home, my delicious good, one fabulous party!" You may reach Marta at esmartapv@yahoo.com. She is available for your private event or a simple romantic dinner for two.