Ingredients

• 1 large bottle mayonnaise
• 1 bottle chili-garlic sauce
• 1 can/bottle lemon juice
• 3 red bell peppers
• 1 bottle olive oil
• 3 red onions
• 3 bunches of celery
• 3 pounds crabmeat, coarsely chopped
• 6 large eggs
• 2 large containers breadcrumbs
• 1 cup mayonnaise
• 4 teaspoons chili-garlic sauce
• 1 1/2 teaspoons fresh lemon juice

Instructions

1. Chile Garlic Mayonnaise Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
2. Classic Crab Cakes Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeno; saute 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. 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.