Carlsbad Tavern & Restaurant Southwestern Crab Cakes

6 to 8 ounces blue crab, lump or claw meat

2 tablespoons mayonnaise

1 teaspoon lemon juice

1 teaspoon chopped jalape?os

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. Saut? cakes in olive oil until golden brown. Garnish with cilantro and sliced avocado.