Ingredients
1-1/3 cups mayonnaise2 tablespoons Thai chili sauce2 teaspoons lemon juice, divided1/4 cup each finely chopped celery, red onion and sweet red pepper1 jalapeno pepper, seeded and finely chopped4 tablespoons olive oil, divided1/2 cup soft bread crumbs1 egg, lightly beaten1 pound fresh crabmeat1/4 cup all-purpose flour
Preparation
In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 teaspoons lemon juice. Set aside.
In a small skillet, saute the celery, onion, red pepper and jalapeno in 1 tablespoon oil until tender. Transfer to a large bowl; stir in the bread crumbs, egg, 1/2 cup 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.
Place flour in a shallow bowl. Drop crab mixture by 2 tablespoonfuls into flour. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture.
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. Serve with reserved sauce.
