Prep: 15 minutes, Cook: 3 minutes, Serve 5

FOR SAUCE:
1 cup sourcream
3 tablespoons milk
1 tablespoon canned chipotle chiles in adobo sauce

CRAB CAKES:
3/4 cup cornflake crumbs
2 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

Method:
1. Combine all sauce ingredients in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until smooth (1 to 2 minutes).

2. Combine all crab cake ingredients except crabmeat and butter ¡n large bowl. Stir ¡n crabmeat. Shape into 15 small (2-inch) patties.

3. Melt butter ¡n 12-inch skillet until sizzling; add patties. Cook over medium heat, turning once, until lightly browned (3 to 5 minutes).

4. Serve crab cake patties with sauce.

Notes and Tips:
• Look for canned chipotle chiles in the Mexican food section of your supermarket.

Crab Cakes with Chipotle Sauce Recipe