Northwest Crab Cakes with Roasted Red Pepper Aioli

• 1 lemon, juice only
• 1 tbsp (15 ml) Dijon mustard
• 1/2 cup (125 ml) white wine vinegar
• 2 anchovy fillets
• 2 cloves garlic,
• 3 egg yolks
• 1-1/2 cups (350 ml) olive oil
• 1 red bell pepper, roasted
• 1 lb (.5 kg). fresh or canned crab meat
• 1/4 cup (60 ml) mayonnaise
• 1/2 onion, diced
• 2 cloves garlic, chopped
• 1/2 red bell pepper, diced
• 1 tbsp (15 ml) chopped fresh parsley or 1/2 tbsp (7 ml) dried parsley
• 1/2 tbsp (7 ml) Dijon mustard
• 5 dashes Worcestershire sauce
• 3 dashes hot pepper sauce
• 3 tbsp (45 ml) bread crumbs
• 1/2 cup (125 ml) finely ground cornmeal
• 1/2 cup (125 ml) all-purpose flour
• 1 tbsp (15 ml) olive oil

1. Place the lemon juice, mustard, vinegar, anchovies, garlic and egg yolks in a food processor.
2. Turn the machine on and slowly add the olive oil until thoroughly blended.
3. Add the roasted red pepper and process until smooth.
4. Set aside.
5. Pick over the crab for shell and cartilage.
6. In a large bowl, mix together the mayonnaise, onion, garlic, diced red pepper, parsley, mustard, and Worcerstershire and hot pepper sauces.
7. Add the bread crumbs and crab meat and mix thoroughly.
8. Form into 8 cakes.
9. Combine the cornmeal and flour on a plate and dredge each cake in the mixture.
10. In a large saute pan over high temperature, heat the 1 tbsp (15 ml) olive oil until very hot.
11. Brown the cakes well on both sides, 2 or 3 minutes per side.
12. Serve crab cakes hot with a dollop of aioli on the side.

lemon, mustard, white wine vinegar, anchovy, garlic, egg yolks, olive oil, red bell pepper, crab meat, mayonnaise, onion, garlic, red bell pepper, parsley, mustard, worcestershire sauce, pepper sauce, bread crumbs, ground cornmeal, flour, olive oil

Taken from online-cookbook.com/goto/cook/rpage/001370 (may not work)