Ingredients
3
1/2 tsp fresh lemon juice
1/2
cup chopped red bell pepper
1/2
cup chopped red onion
2
tbsp chopped seeded jalapeño chili
1
pound crabmeat, coarsely chopped
1
large egg, beaten to blend
5
cups fresh breadcrumbs made from crustless French bread
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. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. 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. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
3.
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. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
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