Heat 1 tablespoon of the oil in a large skillet. 

Add celery, corn, green onion, bell pepper, 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper and cook, stirring occasionally, until tender, 8 to 10 minutes. 

Transfer to a large bowl and set aside to cool. 

Once cooled, add 6 tablespoons of the breadcrumbs, crabmeat, egg and zest and mix well.

Transfer remaining breadcrumbs to a wide, shallow dish. 

Form crab mixture into eight 3-inch wide patties, packing each together with your hands. 

Gently roll each patty in the breadcrumbs to coat all over then transfer to a large plate. 

Cover and refrigerate until chilled, about 30 minutes. 

In a small bowl, stir mayonnaise and chile sauce together then cover and refrigerate.

Heat 1/3 inch of canola oil in a large, deep skillet over medium-high heat until oil starts to shimmer. 

Carefully add crab cakes (working in batches, if needed) and cook, gently flipping once, until cooked through and deep golden brown, 6 to 8 minutes total. 

Transfer to a paper towel-lined plate as done and season with remaining salt and pepper. 

Serve crab cakes with spicy mayo on the side.