Tortilla-Crusted Mini Crab Cakes with Maple Chipotle Drizzle

Yield: 8 mini crab cakes (2 "sharing" appetizer portions)

8 Phillips Crab Cake Minis, thawed
2 oz. whole grain tortilla chips, crushed
canola oil to coat bottom of sauté pan

Maple Chipotle Drizzle:
1/2 c. chipotle peppers in adobo sauce
1 c. maple syrup
1/2 c. lime juice
2 Tbsp. Dijon mustard
1 tsp. cumin seed, ground and lightly toasted in oven

Coat each mini crab cake with tortilla chips.
Heat oil in sauté pan over medium heat and sauté 2-3 minutes per side or until golden brown, crispy and heated to 165° F.
Prepare maple chipotle drizzle by pulsing all ingredients together in food processor.
To serve: plate crab cake minis and top with maple chipotle drizzle.