Crab Cakes With Red Chili Mayonnaise

• 1 cup mayonnaise
• 4 teaspoons chili-garlic sauce
• 3 12 teaspoons fresh lemon juice
• 3 tablespoons olive oil
• 12 cup red bell pepper, chopped
• 12 cup celery, chopped
• 12 cup red onion, chopped
• 2 tablespoons fresh jalapeno chilies (seeded and chopped)
• 1 lb crabmeat, coarsely chopped
• 1 large egg, beaten to blend
• 5 cups breadcrumbs (made from crustless French bread)

1. Red Chili Mayonnaise: Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl.
2. Cover and refrigerate chili mayonnaise.
3. Crab Cakes: 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. (Note: be careful not to add too much liquid to the cakes or they won't come together).
9. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat.
10. Place on baking sheet.
11. Cover and refrigerate at least 1 hour and up to 8 hours.
12. Heat remaining 2 tablespoons oil in heavy large skillet over medium heat.
13. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side.
14. Transfer to plates.
15. Serve, passing remaining chili mayonnaise separately.
16. Note: I don't normally enjoy fried foods so I bake for about 15-20 mins in 400 degree oven then broil each side for about 2-3 minutes until golden brown.
17. Leftovers (if any) make great sandwiches with whole wheat english muffins.

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

Taken from www.food.com/recipe/crab-cakes-with-red-chili-mayonnaise-221677 (may not work)