with Roasted Red Pepper Sauce
In medium bowl, combine crabmeat, 1 cup bread crumbs, eggs, green onion, 2/3 cup mayonnaise, mustard, Old Bay seasoning and lemon juice until well blended. Shape into 16 patties.
Place remaining bread crumbs in shallow dish; carefully place each patty into bread crumbs, coating both sides. Layer patties between waxed paper in an airtight container and refrigerate several hours or overnight.
Meanwhile, in food processor or blender, combine roasted peppers, remaining 1 cup mayonnaise and chili sauce; process until pureed. Refrigerate, covered, until ready to serve.
In large skillet, heat 1-2 tablespoons oil over medium heat. Add crab cakes, in batches; sauté until golden brown (about 8-10 minutes), turning once. Remove from skillet; keep warm. Repeat with remaining crab cakes.
Serve with warmed roasted red pepper sauce.
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