Ingredients

• 1/2 pound lump crabmeat
• 1/4 cup diced red bell pepper
• 1/2 fresh jalapeno, seeded and finely chopped
• 2 teaspoons old bay seasoning
• 2 - 3 tablespoons mayonnaise
• 2 cups fresh bread crumbs
• 1 egg, lightly beaten
• salt & pepper
• 3 tablespoons vegetable oil
• 1 cup mayonnaise
• 3 tablespoons hot chile sauce
• 1 tablespoon lemon juice

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Instructions

1. Carefully pick over the crabmeat feeling for bits of shell and cartilage and discarding them. Stir in the peppers, seasoning and mayonnaise. Stir in up to 1/2 cup of bread crumbs to mixture or as much is needed to bind ingredients. Shape into 4 - 6 cakes, depending on desired size. Place on a plate and chill for 1 hour in refrigerator. Dip each cake into beaten egg and then into bread crumbs and set aside. Heat oil in a non-stick skillet over medium high heat. Cook cakes on each side until golden brown. Serve warm with spicy mayonnaise
2. Stir all ingredients until well combined and chill