These amazing, light and simple crab cakes are bound with fish, not cracker crumbs, for a deep seafood flavor. More Crab Recipes
In a mini food processor, puree the fish. Transfer to a large bowl and add the scallions, jalapeños, lemon juice, parsley, cayenne, salt, pepper and mayonnaise and mix thoroughly. Using a rubber spatula, gently fold in the crabmeat. Form the mixture into 8 cakes. Coat the cakes with the panko and refrigerate for 30 minutes.
In a small bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay and mustard and season with salt and black pepper. Cover and refrigerate.
In a large nonstick skillet, heat 1/4 inch of olive oil until shimmering. Add the crab cakes and cook over moderate heat until browned and heated through, about 3 minutes per side. Serve the crab cakes with the chipotle mayonnaise.
The chipotle mayonnaise can be refrigerated for up to 3 days.