Mexican Crab cakes w/salsa Mayonnaise

3 Tbsp. butter
3/4 cup chopped onion
1/3 cup finely chopped celery
1 jalapeno pepper, seeded and minced
3 large eggs, beaten
1/4 cup sour cream
1 pound FRESH lump crabmeat, drained (if you use the 'fake' crab the cakes wont stick together)
1 1/2 cups Italian seasoned bread crumbs
1 cup shredded Monterey Jack cheese w/jalapeno peppers (pepper jack cheese)
1/2 cup roasted red pepper, diced
1/2 cup chopped fresh cilantro
2 Tbsp. vegetable oil
Salsa Mayonnaise

Melt butter in a large slillet over medium heat. Add onion, celery, and jalapeno; cook stirring constantly until tender. Transfer to a large bowl; cool. Add eggs, and sour cream to onion mixture. Gently stir in crab meat and next 4 ingredients. Cover and chill 1 hour. Shape Crab mixture into 36 patties.
Heat 1 tsp. oil in a large skillet over medium heat; add 6-8 patties to skillet. Cook 4 minutes on each side or until golden. Set aside, and keep warm. Repeat until all cakes are cooked. Serve with salsa mayonnaise.

Salsa Mayonnaise

1 cup real mayonnaise
1/2 cup sour cream
1/2 cup picante sauce

Combine all ingredients in a small bowl, and stir well. Cover and chill until ready to serve.