Thai Crab Cakes with Chili Mayo

Servings: 4

Ingredients:

1 1/3 cups cups mayonnaise
2 tablespoons Thai chili sauce
2 teaspoons lemon juice, divided
1/4 cup celery, small dice
1/4 cup white onion, small dice
1/4 cup red bell pepper, small dice
1 each jalapeno, seeded and brunoise
4 tablespoons olive oil, divided
1/2 cup fresh bread crumbs
1 each egg, lightly beaten
1 pound lump crab meat, picked through for shells
1/4 cup all-purpose flour

Directions:

1. In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 teaspoons of lemon juice. Set Aside.

2. In a small skillet, sauté the celery, onion, red pepper and jalapeno in 1/4 of the oil until tender. Transfer to a large bowl.

3. Stir in the bread crumbs, 1/2 c reserved mayonnaise mixture and remaining lemon juice. Fold in crab. Cover and refrigerate for at least 2 hours. Cover and refrigerate remaining mayonnaise mixture for sauce.

4. When crab is well chilled, shape into a 1/2-in-thick patty. Repeat with remaining mixture.

5. Place flour in shallow bowl and lightly coat each patty.

6. In a large skillet over medium-high heat, cook patties in remaining oil in batches for 3-4 minutes on each side or until golden brown.

7. Serve with reserved sauce.