Aioli Sauce

• 2 t. finely minced garlic

• Coarse salt to taste

• 1 cup mayonnaise

• 3 T. lemon juice

• 1 red bell pepper roasted, peeled, seeded, and pureed

Combine garlic and salt and grind together to form a fine puree.  Mix garlic puree, lemon juice and mayo.  Fold in roasted pepper mix.  Refrigerate until serving

Cakes

• 2 T. unsalted butter

• 1 yellow onion finely minced

• 2 celery stalks, chopped

• 2 t. dry mustard

• ¼ -1/2 t. cayenne pepper

• 1 # lump crab meat

• 14 cup mayo

• 1 egg lightly beaten

• 6 T. fresh breadcrumbs

• 3 T. chopped fresh flat-leaf parsley

• 1 t. grated lemon zest

• Salt and ground black pepper to taste

• 1 cup fine dried bread crumbs

• 2-4 T. olive oil

In a medium sate pan over medium heat, melt butter.  Add onion and celery and sauté about 5 minutes.  Add mustard and cayenne, stir well and cook about 2 minutes longer.  Transfer to bowl and let cool.  When cool, stir in crabmeat, mayo, egg, bread crumbs, parsley and lemon zest.  Season with salt and pepper.  Spread dried bread crumbs on a plate.  Line a baking sheet with parchment paper.  Divide crab mix into 4 or 8 equal portions and shape each into a cake.  Dip cakes into bread crumbs, coating completely.  Add enough olive oil to a large frying pan over medium heat to film bottom lightly.  When hot, add cakes and fry, turning once golden brown, 3-4 minutes each side.
Transfer to warm plates and spoon a dollop of aioli on each plate.