Maryland Crab Cakes With Sun-Dried Tomato Aioli

• Crab cakes
• canola oil (or vegetable oil)↗2 tablespoons
• scallions, trimmed, thinly sliced↗2
• celery rib, inner rib, trimmed, diced fine↗1
• red bell pepper, seeded, diced fine↗1⁄2
• extra large egg1
• Old Bay Seasoning1 teaspoon
• light mayonnaise↗1 tablespoon
• Dijon mustard (or Verjus mustard)↗1⁄2 teaspoon
• flat leaf parsley, chopped↗1 tablespoon
• kosher salt↗
• fresh ground pepper↗
• lump crabmeat, picked over↗1 lb
• plain breadcrumbs, plus extra for coating the cakes↗2 tablespoons
• Crisco shortening↗2 -3 tablespoons
• Sun-Dried Tomato Aioli
• tablespoons sun-dried tomatoes packed in oil, pureed↗3
• cup light mayonnaise↗1⁄2

Step-by-step instructions

1. 1

   For the crab cakes: Heat oil in large skillet and add the scallions, celery and red pepper dice. Saute for 4-5 minutes until vegetables are barely tender.

2. 2

   Remove from heat, transfer to a plate and let cool.

3. 3

   In a mixing bowl, beat the egg and whisk in the Old Bay, mayonnaise, mustard, salt, pepper and parsley.

4. 4

   Add the cooled vegetable mixture and stir to mix.

5. 5

   Add crab meat and 2 tablespoons breadcrumbs and stir gently to mix, be careful not to break up the crab meat.

6. 6

   Scoop about one-half cup of the mixture for each cake and shape them. Use extra crumbs to coat the outside if cakes are too moist.

7. 7

   Arrange on a plate, cover with plastic wrap and refrigerate for 15-20 minutes.

8. 8

   When ready to cook, melt shortening in a skillet over medium heat. Put crab cakes in 3-4 at a time and saute until golden brown, no longer than 3 minutes per side.

9. 9

   To make the aioli simply add the sun-dried tomatoes and the mayonnaise together and stir well to mix.

10. 10

    Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.