Crab Cakes With Piquillo Pepper Aioli

Ingredients

• 1 pound lump meat crab, double checked for shells
• 3 roasted piquillo peppers, fine dice (or you could use roasted red peppers)
• 3 green onions, white and green part, fine dice
• 1/2 jalapeno pepper, seeded and finely diced
• 1 tender stalk celery, finely diced (use an inside stalk)
• 1/4 cup finely chopped Italian leaf parsley
• 1/2 cup mayonnaise (I use Best Foods - Hellman's for you east coasters reduced fat)
• 1 teaspoon Dijon mustard
• 1 teaspoon worcestershire sauce
• 1 teaspoon Old Bay seafood seasoning
• 1 1/2 cups panko bread crumbs (about)
• A neutral oil for frying (I use grapeseed oil)

• For the Aioli

• 1/3 cup mayonnaise (same as above)
• 3 piquillo peppers, diced (or same as above)
• 1 tablespoon chopped Italian parsley
• 1 teaspoon balsamic vinegar

Method

Step 1

Put the crab in a large bowl. Add the chopped vegetables and mix lightly to distribute. Add the mayonnaise, mustard, Worcestershire and old bay, mix to combine (use a light hand so the crab stays in nice pieces); add about 1/2 cup of the panko and mix. The mixture should just hold together. Using a 1/3 cup measure, make patties, pressing lightly to make sure they hold and then turn them in the remaining panko crumbs to cover. Place on a sheet pan and refrigerate for about an hour.

Step 2

While the crab cakes are "resting" make the aioli. In a small blender, food processor or other whirling around thing, place all the aioli ingredients and pulse until mostly smooth but still with some texture.

Step 3

Heat neutral oil in a frying pan to a depth of about 1/4 inch. Add the crab cakes and cook until browned on one side, turn carefully and cook the other side until browned, crisp and hot throughout. Serve with aioli.