Crab Cakes

Aioli
Blend in blender until well combined:
½ C. bottled roasted red pepper or
½ red pepper oven roasted at 425 degrees for 20-25 minutes until skin is bubbly & brown
2 T. refrigerated or frozen egg product
1 clove garlic, minced
½ t. Dijon mustard
½ t. lemon peel
2 T. lemon juice
Add:
2/3 C. olive oil
¼ t. pepper
1/8 t. salt
2 T. snipped fresh basil
Cover & chill.
Toast & process in blender or food processor to fine crumbs:
6 oz. sourdough baguette
Add:
2 cloves garlic, minced
2 T. parsley
In large bowl, separate:
¾ pound crab meat
Mix in:
1/3 C. thinly sliced green onion
1/3 C. finely chopped celery
1/3 C. finely chopped sweet red pepper
1/8 t. salt
½ t. lemon peel
1 T. lemon juice
½ C. mayonnaise
¾ C. bread crumbs
Shape into 8 2 inch crab cakes and coat cakes with remaining bread crumbs.
Cook crab cakes in melted butter for 3-4 minutes on each side until golden brown, turning gently.
Place on torn mixed greens & top with aioli.