Baked Crab Cakes with Meyer Lemon Aioli

Triple; Perfecto

1 lb. of cooked jumbo lump crab, well drained

½ cup each, or even less ( you be the judge) of finely chopped celery, red onion, red pepper PLUS 2 CLOVES GARLIC, 1 to 2 JALAPEÑOS

2 tablespoons fresh chopped parsley

1 tablespoon of fresh chopped basil

2 teaspoon of Dijon mustard

½ cup of panko breadcrumbs

zest of a lemon

2 EGG WHITES DO NOT TRIPLE

6 tablespoons of real mayo for the filling, plus extra for aioli

1TB Old Bay seasoning to taste, or creole if you want it spicier

subheading: FOR THE AIOLI:

1 cup of good quality mayo

meyer lemon juice or regular lemon juice, fresh.

Mix well til you get a nice consistency, add some salt and pepper.

Note: Ingredients may have been altered from the original.

Directions at prouditaliancook.com

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