OUR SIGNATURE CRAB CAKES WITH ROASTED PEPPER AIOLI

Ingredients

• 1 tbsp salted butter
• 2 tbsp finely chopped green bell pepper
• 2 tbsp finely chopped celery
• 2 tbsp finely chopped onion
• 1 large egg
• 1 tbsp mayonnaise
• 1 tsp Worcestershire sauce
• 3 dashes hot pepper sauce
• 1/2 tsp paprika
• 1/4 tsp dry mustard
• 1/4 tsp celery salt
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1/8 tsp cayenne pepper
• 1 lb (500 g) crabmeat, rinsed and well drained
• 1 cup fine soda cracker crumbs, divided
• Roasted Pepper Aioli*

Directions

1. Melt butter in a frypan over medium heat. Add green pepper, celery and onion; sauté until tender, about 4 - 5 minutes. Cool completely.
2. Combine egg, mayonnaise, Worcestershire sauce, hot pepper sauce, paprika, dry mustard, celery salt, salt, pepper and cayenne pepper. Add green pepper mixture, crabmeat and 3 tbsp cracker crumbs; mix until well blended.
3. Place remaining cracker crumbs in a pie pan. Shape crabmeat mixture into 18 cakes, each 2 inches in diameter. Dredge cakes in cracker crumbs, shaking off excess crumbs.
4. Cook crab cakes on a lightly greased griddle or non-stick frypan over medium heat until golden brown and cooked through, about 3 - 5 minutes per side. Serve immediately with Roasted Pepper Aioli.

Ingredients

• 1/4 cup chopped canned roasted red peppers, well drained
• 1 small clove garlic, crushed
• 1/2 cup mayonnaise
• 1/8 tsp salt

Yield: Makes 3/4 cup.

Directions

1. Process red peppers and garlic in a blender or mini food processor until smooth. Add mayonnaise and salt. Process just until blended. Use as a sauce with seafood.