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1
Red Chili Mayonnaise: Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl.
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2
Cover and refrigerate chili mayonnaise.
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3
Crab Cakes: Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
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4
Add bell pepper, celery, onion, and jalapeno; saute 3 minutes.
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5
Transfer to large bowl.
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6
Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs.
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7
Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each.
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8
(Note: be careful not to add too much liquid to the cakes or they won't come together).
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9
Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat.
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10
Place on baking sheet.
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11
Cover and refrigerate at least 1 hour and up to 8 hours.
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12
Heat remaining 2 tablespoons oil in heavy large skillet over medium heat.
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13
Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side.
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14
Transfer to plates.
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15
Serve, passing remaining chili mayonnaise separately.
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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.
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17
Leftovers (if any) make great sandwiches with whole wheat english muffins.
