1poundfresh or lump meat crabdouble-checked for shells
3roasted piquillo peppersfine dice (or you could use 1 roasted red pepper)
3green onionswhite and green part, fine dice
½jalapeno pepperseeded and finely diced
1tender stalk celeryfinely diced (use an inside stalk and some leaves for extra flavor)
¼cupfinely chopped parsley
½cupmayonnaiseI use Best Foods - Hellman's for you east coasters reduced fat
1teaspoonDijon mustard
1teaspoonWorcestershire sauce
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 parsley
1teaspoonbalsamic vinegar
Instructions
Put the crab in a large bowl. Shake and listen for the sounds of shells, Remove shells as necessary. 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 ensure they hold and then turning them in the remaining panko crumbs to cover. Place on a rack set over 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 over medium heat in a frying pan to a depth of about ¼ inch. When hot, 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.
Notes
Nutritional Data may not be 100% accurate. It assumes 2 tablespoons aioli.