1 small chipotle pepper in adobo, seeded and finely diced (available in small cans in the international foods aisle)
½ teaspoon garlic powder
½ teaspoon paprika
1½ tablespoons olive oil
Salt and freshly ground black pepper
Instructions
To make the avocado-mango salsa, add the following to a large bowl: the diced avocado, diced mango, corn, lime juice, chopped cilantro, and minced garlic. Season with a pinch of salt and pepper, and stir until well combined.
To make the crab cakes, add the following to a mixing bowl: the crabmeat, egg, breadcrumbs, diced chipotle pepper, garlic powder, and paprika. Season with a pinch of salt and pepper, and stir until mixture is well combined.
Shape handfuls of the crabmeat mixture into four, round, half-inch thick patties.