For the Crab Cakes

• 1 cup Panko breadcrumbs + extra for coating crabcakes a second time
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 shallot, diced
• 2½ cups fresh crab meat
• 1 cup *aioli (see ingredients below) or mayonnaise
• 1 tbsp creole seasoning (black pepper, cayenne, salt)

For the Aioli Sauce

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

Make the Aioli Sauce (you can skip this step if you use jarred mayonnaise)

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
4. Set aside

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 ailoi or mayonnaise and the creole seasoning
4. Add bread crumbs
5. Form into patties and let set in fridge for 20 minutes
6. Once set, toss each patty in panko again, fry them on one sides in skillet or pan with light oil until golden brown, then flip and finish in oven, 275-300º, for 2-4 minutes