Instructions: ,Combine tomatoes and water in small bowl to rehydrate for 10 minutes.

Drain well. Mince 4 softened tomato halves; chop remaining ones, keeping separate. In small bowl, blend minced tomatoes, 1/2 cup mayonnaise, garlic, chipotles and lemon juice. Cover and refrigerate until serving time.

In large bowl, combine chopped tomatoes, 1/3 cup mayonnaise, egg, onion, chopped cilantro and Worcestershire sauce. Mix in crab and bread crumbs . Season with salt and pepper. Form into 8 cakes.

Heat oil in large nonstick skillet over medium-high heat. Saute cakes until lightly browned on both sides, about 3 minutes per side. Serve crab cakes with a dollop of aioli and garnish with cilantro I sprigs.

Makes 4
servings.

NOTES : Winner of 1997s annual Sonoma Dried tomatoes and McCalls Magazine Recipe Contest. For a copy of all winning recipes, visit

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