Golden brown crab cakes with a touch of jalapeño chile and served with a zesty sherry-cayenne pepper dipping sauce. Sure to be a hit at your next party.

Crab Cakes with Sherry-Cayenne Mayonnaise

2 pounds crabmeat
3/4 cup dry bread crumbs
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
1/4 cup minced yellow bell pepper
1/4 cup minced red onion
1 1/2 celery ribs, minced
1/2 jalapeño chile, seeded and minced
1 teaspoon salt - divided use
1/2 teaspoon freshly ground black pepper - divided use
1 1/2 cups mayonnaise - divided use
2 large eggs
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
2 tablespoons sherry wine vinegar
1/2 teaspoon cayenne pepper
1/4 cup vegetable oil - divided use
2 lemons, cut into wedges

1. Check crabmeat for pieces of shell. Gently squeeze out any excess moisture. Do not break up the large pieces of meat as these enhance the texture of the crab cakes.
2. In a large bowl combine the crabmeat, bread crumbs, bell peppers, onion, celery, jalapeño and 3/4 teaspoon salt and half the pepper. Gently mix until evenly combined. Whisk together 1/2 cup mayonnaise with the eggs in a small bowl. Pour over crab mixture and gently combine. Form mixture into about 30 cakes, 2 inches in diameter and 1/2-inch thick. Place on a baking sheet and refrigerate for 1 hour.
3. Meanwhile, in a small bowl, whisk together the hot pepper sauce, Worcestershire sauce, sherry wine vinegar and cayenne pepper with the remaining mayonnaise, salt and pepper.
4. When the crab cakes are ready, heat half the oil in a large skillet over medium-high heat. Add a single layer of crab cakes to the skillet and cook until golden brown on both sides, about 5 minutes total. Add oil as needed. Drain crab cakes on a paper towel-lined baking sheet.
5. Serve immediately, garnished with lemon wedges and with the dipping sauce on the side.

Makes 8 servings.