Spicy Crab Cakes

Ingredients:

• 340 g of large pieces of natural crab meat
• 1/3 cup crushed butter crackers (such as Ritz)
• 3 tbsp ancho mayonnaise + extra for serving
• White of 1 large egg, lightly beaten
• 1 tbsp chopped fresh chives, plus extra for serving
• 1 teaspoon finely grated lemon zest

Preparation:

1. Preheat oven to 200°C. Grease a 24-cup mini muffin pan (preferably non-stick) with olive oil.
2. In a large bowl, combine crab meat, crushed crackers, mayonnaise with ancho pepper, egg white, chives, lemon zest, and 3/4 teaspoon salt. Fill the mold cavities with the crab mixture. Refrigerate for 15 minutes.
3. Bake the crab cakes until heated through and golden brown around the edges, 10-12 minutes. Remove from the pan. Top with a drizzle of chipotle mayonnaise and a sprinkle of finely chopped chives.