Deviled Crab Cakes With Spicy Creole Mayonnaise Recipe - Los Angeles Times

Ingredients

• 1 pound lump crabmeat, picked over for shells
• 2 tablespoons finely chopped yellow onion
• 2 tablespoons finely chopped red bell pepper
• 2 tablespoons finely chopped celery
• 1 tablespoon chopped fresh parsley
• 2 large eggs, beaten
• 1 cup small cubes white bread, toasted
• 1/2 cup plain bread crumbs, plus more for dredging
• 2 teaspoons finely chopped thyme
• 1 1/2 teaspoons cayenne
• 1 cup fresh corn kernels
• Kosher salt and freshly ground black pepper
• Peanut, canola or vegetable oil, for frying
• Spicy Creole Mayonnaise (recipe follows)
• 1 cup canned diced tomatoes
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped yellow onion
• 1 tablespoon packed light brown sugar
• 1 teaspoon cayenne
• 2 tablespoons tomato paste
• 3 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper, plus more
• 1/2 cup mayonnaise