Crab Cakes with Red Chili Mayonnaise

Ingredients

• 5 cups breadcrumbs made from bread fresh french crustless
• 0.5 cup celery chopped
• 4 teaspoons chili-garlic sauce 
• 1 pound crab meat coarsely chopped
• 1 large eggs beaten to blend
• 2 tablespoons jalapeño chili seeded chopped
• 3.5 teaspoons juice of lemon fresh
• 1 cup mayonnaise 
• 3 tablespoons olive oil 
• 0.5 cup bell pepper red chopped
• 0.5 cup onion red chopped

Equipment

• bowl
• frying pan
• baking sheet

Directions

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