• 1 c. mayonnaise
• 4 tsp chili-garlic sauce
• 3 1/2 tsp fresh lemon juice
• 3 Tbsp. extra virgin olive oil
• 1/2 c. minced red bell pepper
• 1/2 c. minced celery
• 1/2 c. minced red onion
• 2 Tbsp. minced seeded jalapeno chili
• 1 lb crabmeat coarsely minced
• 1 lrg egg beaten to blend
• 5 c. fresh breadcrumbs
•     (made from crustless French bread)

Directions

1. Mix mayonnaise, chili-garlic sauce, and 1 1/2 tsp. lemon juice in small bowl. Cover and chill chili mayonnaise.
2. Heat 1 Tbsp. oil in heavy medium skillet over medium-high heat. Add in bell pepper, celery, onion, and jalapeno; saute/fry 3 min. Transfer to large bowl. Fold in crab, egg, 1/2 c. chili mayonnaise, and remaining 2 tsp. lemon juice, then 1 1/2 c. breadcrumbs.
3. Form crab mix into eight 1/2-inch-thick cakes, using 1/2 c. for each. Dredge cakes in remaining 3 1/2 c. breadcrumbs, turning to coat. Place on baking sheet. Cover and chill at least 1 hour and up to 8 hrs.
4. Heat remaining 2 Tbsp. oil in heavy large skillet over medium heat. Working in batches, add in crab cakes and cook till golden and cooked through, about 4 min per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
5. This recipe yields 8 cakes.
6. Comments: These crab cakes get an extra kick from the chili-garlic sauce, available in the Asian foods section of most supermarkets.
7. Yield: 8 cakes