Crab Cakes With Mustard Aioli

• 12 ounces crabmeat
• 1/2 cup breadcrumbs
• 2 shallots, minced
• 1/2 red bell pepper, small dice
• 2 large eggs, beaten
• 2 tablespoons light mayonnaise
• 2 teaspoons Dijon mustard
• 2 teaspoons parsley, chopped
• 1 teaspoon thyme
• 1/8 teaspoon cayenne pepper
• 2 tablespoons unsalted butter
• 4 scallions, thinly sliced
• 4 cups canola oil (for deep frying)

1. Instructions:
2. Combine all ingredients except scallions. Mix well. Add sliced scallions and mix.
3. Form into small balls and then flatten a bit.
4. In a high sided sauce pan, heat oil to 325u0b0F.
5. Fry the crab balls for 3 to 4 minutes on each side or until golden brown.
6. Serve on a platter, with toothpicks and the mustard aioli.

crabmeat, breadcrumbs, shallots, red bell pepper, eggs, light mayonnaise, mustard, parsley, thyme, cayenne pepper, unsalted butter, scallions, canola oil

Taken from www.food.com/recipe/crab-cakes-with-mustard-aioli-242602 (may not work)