Crab Cakes With Red Chili Mayo

• 1-1/3 cups mayonnaise
• 2 tablespoons Thai chili sauce
• 2 teaspoons lemon juice, divided
• 1/4 cup each finely chopped celery, red onion and sweet red pepper
• 1 jalapeno pepper, seeded and finely chopped
• 4 tablespoons olive oil, divided
• 1/2 cup soft bread crumbs
• 1 egg, lightly beaten
• 1 pound fresh crabmeat
• 1/4 cup all-purpose flour

1. In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 teaspoons lemon juice. Set aside.
2. In a small skillet, saute the celery, onion, red pepper and jalapeno in 1 tablespoon oil until tender. Transfer to a large bowl; stir in the bread crumbs, egg, 1/2 cup reserved mayonnaise mixture and remaining lemon juice. Fold in crab. Cover and refrigerate for at least 2 hours. Cover and refrigerate remaining mayonnaise mixture for sauce.
3. Place flour in a shallow bowl. Drop crab mixture by 2 tablespoonfuls into flour. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture.
4. In a large skillet over medium-high heat, cook patties in remaining oil in batches for 3-4 minutes on each side or until golden brown. Serve with reserved sauce.

mayonnaise, chili sauce, lemon juice, celery, pepper, olive oil, bread crumbs, egg, fresh crabmeat, allpurpose

Taken from www.tasteofhome.com/recipes/crab-cakes-with-red-chili-mayo/ (may not work)