Chunky Crab Cakes

Ingredients

• 1 roasted red bell pepperpeeled
• seeded and stemmed
• 1 cup mayonnaise
• 1 garlic clove
• 1 tablespoon fresh lemon juice
• Kosher salt
• Freshly ground pepper
• 1/2 cup mayonnaise
• 1 large egg
• lightly beaten
• 2 tablespoons minced red onion
• 2 tablespoons minced red bell pepper
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon minced jalapeno
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot sauce
• 1 pound jumbo lump crabmeat
• 3/4 cup panko
• plus more for dredging
• 1/2 cup vegetable oil

Instructions

1. make the aioli In a food processor, puree the roasted red pepper, mayonnaise, garlic and lemon juice.
2. Season with salt and pepper and scrape into a bowl.
3. make the crab cakes In a bowl, combine all of the ingredients except the crab, panko and oil; mix well.
4. Gently fold in the crab and 3/4 cup of panko.
5. Scoop into ten 1-inch-thick patties, dredge in panko and transfer to a plate.
6. In a large skillet, heat 1/4 cup of the oil.
7. Fry half of the crab cakes over moderate heat until golden and cooked through, about 3 minutes per side.
8. Transfer to paper towels to drain.
9. Wipe out the skillet and repeat with the remaining oil and crab cakes.
10. Serve with the aioli.