FOR CREOLE MAYO

1 cup canned diced tomatoes

1⁄2 cup finely chopped red pepper

1⁄2 cup finely chopped celery

1⁄2 cup finely chopped onion 1 tablespoon light brown sugar 1 teaspoon cayenne pepper 2 tablespoons tomato paste 3 tablespoons red wine vinegar 1 teaspoon salt

1⁄2 teaspoon pepper

1⁄ cup mayonnaise

2

Prepare crabcakes: In a large bowl, mix crab, onion, bell pepper, celery, parsley, eggs, bread cubes, bread crumbs, thyme, cayenne, corn and1 / 8teaspoon each salt and black pepper until well combined. Cover and chill for at least 2 hours or up to overnight.

Prepare mayonnaise: In medium saucepan, combine tomatoes, bell pepper, celery, onion, brown sugar, cayenne, tomato paste, vinegar, salt and black pepper and bring to a boil over medium-high heat, stirring often.

Reduce heat to medium-low and simmer, stirring occasionally, until the mixture has the consistency of a thick paste, about 20 minutes. Let cool to room temperature, then chill for 1 hour.

Transfer tomato mixture to a food processor and pulse until smooth. Spoon the mixture into a bowl and fold in mayonnaise. Chill for at least 30 minutes before serving, or store in a sealed container in the fridge for up to 1 month.

To make crabcakes, put bread crumbs in a shallow bowl. Form crab mixture into 1-ounce patties (about 11 / 2inches in diameter). Dredge patties in breadcrumbs to coat and shake off excess crumbs.

Fill a large cast-iron skillet with oil to a depth of1 / 2inch. Heat over medium-high heat to 325 degrees. Working in batches to avoid overcrowding the pan, add crab patties to hot oil and fry, turning once, until golden brown, about 2 minutes per side.

Drain on a crumpled brown paper bag or paper towels. Serve immediately with Creole mayonnaise.

Serves 6.

– “Meals, Music, and Muses: Recipes from My African American Kitchen” by Alexander Smalls (Flatiron Books, $35)