Crab Cakes with Chili Mayonnaise

Ingredients:
- 1 tbsp. unsalted butter
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1 lb. fresh crab meat
- 3/4 cup unseasoned dried bread crumbs
- 1 egg
- 1 tbsp. mayonnaise
- 1 tbsp. sour cream
- 1 tsp. chopped parsley
- 1 tsp. chopped fresh dill
- 1 tsp. Old Bay seasoning (in Canada, see Club House brand)
- 1/2 tsp. garlic powder
- 2 tbsp. oil
- 1 cup mayonnaise
- 2 tbsp. jalapeno pepper, minced
- Pepper, to taste

Directions:
- Make chili mayonnaise by combining ingredients.
- Chill.
- In a small skillet, melt the butter.
- Saute onion and celery.
- Set aside.
- In a large bowl, stir crab meat, 1/4 cup bread crumbs, onion-celery stuff, egg, mayo, sour cream, parsley, dill, seasoning and garlic.
- Dampen hands.
- Mold into 1-inch appetizers or 4-inch entree patties.
- Coat crab cakes in remaining bread crumbs.
- Fry in the oil 4-6 minutes or until golden brown.