- 1 C mayonnaise
- 2 T chives finely chopped
- 2 garlic cloves minced
- 2 t fresh lime juice
- 1 t chipotle chili powder
- salt and freshly ground black pepper
Combine and mix all ingredients until smooth. Refrigerate, covered, until ready to serve. This can be made several days in advance.
Enjoy! Wine Pairing: A crisp New Zealand Sauvignon Blanc pairs well with crab cakes as does a more mellow Bordeaux Blanc.