Crab Cakes - Adapted from Chef Patrick Clark, Tavern on the Green

We found this recipe in Food and Wine magazine. In a food processor, puree a scant 1/4 lb of a white fish; we used cod. Transfer the fish to a bowl and add 2 thinly sliced scallions, 1 seeded and chopped jalapeno pepper, 1 1/2T fresh lemon juice, 1T chopped parsley, 1/4t cayenne pepper, salt and pepper to taste, 1/4C mayonnaise. Mix these together well. Fold in 1/2 lb diced crab meat and 3/4C bread crumbs. Allow the mix to sit in the refrigerator for 30 min or so and then form into patties. Fry until golden brown in vegetable oil. The topping was made by mixing 3/4C mayonnaise, 1 chipotle chile in adobo, seeded and minced, 1T fresh lemon juice, 1t Old Bay seasoning mix, and 1t Dijon mustard. We served them with cole slaw and french fried potatoes. One note, the heat from the various peppers builds as you eat so adjust their amounts to your taste. The recipe serves 2 very generously.