Crab Cakes with Red Chili Mayonnaise

• 1 cup mayonnaise
• 4 teaspoons chili-garlic sauce
• 3 1/2 teaspoons fresh lemon juice
• 3 tablespoons olive oil
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• 2 tablespoons chopped seeded jalapeno chili
• 1 pound crabmeat, coarsely chopped
• 1 large egg, beaten to blend
• 5 cups fresh breadcrumbs made from crustless French bread

1. Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl.
2. Cover and refrigerate chili mayonnaise.
3. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
4. Add bell pepper, celery, onion, and jalapeno; saute 3 minutes.
5. Transfer to large bowl.
6. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs.
7. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each.
8. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat.
9. Place on baking sheet.
10. Cover and refrigerate at least 1 hour and up to 8 hours.
11. Heat remaining 2 tablespoons oil in heavy large skillet over medium heat.
12. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side.
13. Transfer to plates.
14. Serve, passing remaining chili mayonnaise separately.

mayonnaise, chiligarlic sauce, lemon juice, olive oil, red bell pepper, celery, red onion, jalapeno chili, crabmeat, egg, fresh breadcrumbs

Taken from www.epicurious.com/recipes/food/views/crab-cakes-with-red-chili-mayonnaise-107053 (may not work)