Seafood › Creole Crab Cakes

For the Crab Cakes - Makes 8 Large Crab Cakes

• 1 cup Panko breadcrumbs
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 shallot, diced
• 2½ cups fresh crab meat
• 1 cup *aiol (see ingredients below) or mayonnaise
• 1 tbsp creole seasoning (black pepper, cayenne, salt)

For the Aioli Sauce - Makes 1 Cup

• 1 cup canola oil
• 1 tsp Dijon mustard
• 2-4 garlic cloves
• 2 egg yolks
• 1/8 tsp salt
• 1 tsp rice wine vinegar

Prepare the Crab Cakes

1. Preheat oven to 275-300º
2. In a large bowl mix the peppers and shallots into the crab meat
3. Next mix in the mayonnaise and some creole seasoning
4. Add bread crumbs
5. Form into patties and let set in fridge for 20 minutes (in the meantime, prep the Aioli Sauce - see instructions below)
6. Once set, fry on both sides in skillet or pan with light oil until golden brown and finish warming in oven, 275-300º, for 2-4 minutes

Make the Aioli Sauce - This is basically a garlic mayonnaise and should be that thick.  Add a splash of water if it gets too thick

1. Mix garlic and salt in a food processor and transfer to a bowl
2. Add and whisk egg yolks and mustard and slowly add the oil while whisking steadily
3. Add the rice wine vinegar and mix well