1poundfresh or lump meat crabdouble-checked for shells
3roasted piquillo peppersfine dice (or you could use roasted red peppers)
3green onionswhite and green part, fine dice
½jalapeno pepperseeded and finely diced
1tender stalk celeryfinely diced (use an inside stalk)
¼cupfinely chopped Italian leaf parsley
½cupmayonnaiseI use Best Foods - Hellman's for you east coasters reduced fat
1teaspoonOld Bay seafood seasoning
1 ½cupspanko bread crumbsabout
Neutral oil for fryingI use grapeseed oil
For the Aioli
⅓cupmayonnaisesame as above
3piquillo peppersdiced (or same as above)
1tablespoonchopped Italian parsley
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 ½ cup of the panko and mix. The mixture should just hold together. Using a ⅓ 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.
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.
Heat neutral oil in a frying pan to a depth of about ¼ 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.