Ingredients

• 1 cup mayonnaise (not low-fat)
• 1 fresh garlic clove diced
• 4 tsp chili-garlic sauce
• 1 Tb Worcestershire sauce
• 1 tsp honey
• 1/2 tsp salt
• 3 1/2 tsp fresh lemon juice
• 3 Tb olive oil
• 2 Tb butter
• 1/2 cup chopped red bell pepper
• 1/2 cup celery
• 1/2 cup sweet onion
• 2 Tb jalapeño
• 1 pound crabmeat, drained and coursely chopped
• 1 large egg, beaten to blend
• 5 cups breadcrumbs (you can sub gluten-free bread)

Instructions

1. Mix mayonnaise, diced garlic clove, chili-garlic sauce, Worcestershire sauce, honey, salt and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
2. Heat 1 tablespoon oil and 1 Tb butter in skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 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.
3. 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.
4. Heat remaining 2 tablespoons oil and 1 Tb butter in large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side.
5. Transfer to plates. Serve, passing remaining chili mayonnaise separately.