Crab Cakes

Crab Cakes 1/2 red bell pepper finely diced 1 medium onion 1 cup, finely diced 3 Tbsp olive oil divided 2 Tbsp unsalted butter divided 2 large eggs 3 Tbsp mayo 1 tsp Worcestershire sauce 1 1/2 tsp old bay seasoning or 1 tsp cajun seasoning 1 tsp garlic salt 1/2 tsp black pepper 1 lb lump crab meat from 2 Dungeness crabs 1/2 cup panko bread crumbs 1/4 cups parsley finely chopped Lemon Aioli Dip: 1/2 cup mayo 1 tsp lemon zest 2 Tbsp lemon juice 1 garlic clove pressed How to Make Crab Cakes: In a large skillet over medium heat, add 1 Tbsp oil and sautee diced bell pepper and onion until golden and soft (7-9 min) then remove from heat and let cool. In a large mixing bowl, whisk together 2 eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 1/2 tsp old bay seasoning or 1 tsp cajun, 1 tsp garlic salt, and 1/2 tsp black pepper. Drain and pick over the crab meat to make sure there aren’t any stray shells, lightly breaking up big pieces of meat. Transfer to the large bowl with egg mixture. Add cooled bell pepper and onion, panko crumbs and parsley and stir until combined and moistened. Cover and refrigerate 30 minutes. Divide mixture into about 15 cakes. With wet hands, lightly shape into 1/2” thick patties. Place a large non-stick pan over medium heat with 1 Tbsp oil and 1 Tbsp butter and sautee crab cakes in batches for 4-5 minutes per side (reduce heat if browning too quickly). Transfer to a serving platter and repeat with remaining crab cakes adding more oil and butter. How to Make Crab Cake Dip: In a small bowl, stir together the lemon aioli dip ingredients until well blended. Cover and refrigerate until ready to serve with the warm crab cakes.