Chunky Crab Cakes

• 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

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.

red bell, mayonnaise, garlic, lemon juice, kosher salt, freshly ground pepper, mayonnaise, egg, red onion, red bell pepper, lemon juice, jalapeno, mustard, worcestershire sauce, hot sauce, lump crabmeat, vegetable oil

Taken from www.foodandwine.com/recipes/chunky-crab-cakes-cocktails-2013 (may not work)