Source: Carlsbad Tavern & Restaurant – Scottsdale, Arizona
6 to 8 ounces blue crab, lump or claw meat
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon chopped jalapeños
1 teaspoon Cholula or Tabasco
1/2 cup crushed tortilla chips
3 tablespoons diced red bell pepper
1 egg
Salt and pepper, to taste
2 cups cornmeal
Mix all ingredients. Form mixture into 2 x 1/2-inch thick cakes; dredge in cornmeal. Sauté cakes in olive oil until golden brown. Garnish with cilantro and sliced avocado.