In small bowl, combine the mayonnaise, chili sauce and 1 1/4 t. lemon juice. Set aside.
In small skillet, saute the celery, onion, red pepper and jalapeno in 1 T. olive oil until tender. transfer to a large bowl; stir in bread crumbs, egg, 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.
Place flour in a shallow bowl. Drop crab mixture by 2 tablespoonfuls into flour. Gently coat and shape into a 1/2 inch thick patty. Repeat with remaining mixture. In a large skillet over medium-high heat, cook patties n remaining oil in batches for 3-4 minutes on each side or until golden brown. Serve with removed sauce.
Originally Submitted
10/24/2016
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