Crab Cakes With Red Chili Mayonnaise

These crab cakes are a bit of work....but they are worth every bite. I had leftovers for lunch the next day and they still were excellent. I used Panko japanese breadcrums as these gave the cakes a bit of a crunch. The recipe can be cut in half

• Ready In: 45 mins
• Serves: 8

Ingredients

• Red Chili Mayonnaise

• 1  cup mayonnaise
• 4  teaspoons  chili-garlic sauce
• 3 1⁄2 teaspoons fresh lemon juice

• Crab Cakes

• 3  tablespoons olive oil
• 1⁄2 cup red bell pepper, chopped
• 1⁄2 cup celery, chopped
• 1⁄2 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)

Directions

1. Red Chili Mayonnaise: Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
2. Crab Cakes: Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeno; sauté 3 minutes. Transfer to large bowl.
3. 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. (Note: be careful not to add too much liquid to the cakes or they won't come together).
4. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
5. 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.
6. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
7. 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. Leftovers (if any) make great sandwiches with whole wheat english muffins.