Spicy Crab Cakes with Sweet Red Pepper Aioli

Lisa H. of Birmingham, AL

Serves: 4

Sweet Red Pepper Aioli:
2/3 cup mayonnaise
1/4 cup FOUR MONKS Red Jalapeno Pepper Jelly, divided
1 tablespoon fresh lemon juice
Salt and pepper to taste

Spicy Crab Cakes:
1 tablespoon NAKANO Seasoned Rice Vinegar, Roasted Garlic
1/4 cup red pepper minced
1/4 cup onion, minced
1/4-1/2 teaspoon black pepper
1 large egg, beaten
3/4 to 1 cup Panko breadcrumbs
10 ounces flaked crab meat
1-2 tablespoons butter or olive oil

In a small bowl, combine mayonnaise, 2 tablespoons pepper jelly, and lemon juice; mix well. Add salt and pepper to taste. Set aside. In medium bowl, combine remaining 2 tablespoons pepper jelly, rice vinegar, red pepper, onion, black pepper, egg, and breadcrumbs; mix well. Add crab meat, mix well. Salt to taste. Form into 8 crab cakes. Dip each into additional Panko breadcrumbs before cooking, if desired. In a large nonstick skillet melt 1 to 2 tablespoons of butter over medium-low heat.

Cook crab cakes in batches if necessary, about 3 to 5 minutes per side or until browned. Serve with Sweet Red Pepper Aioli. Serve these crab cakes over shredded lettuce or cabbage with a few lemon wedges on the side.