MONTEREY JACK CRAB CAKES

These delicious crab cakes make a memorable first course or hors d'oevre for your holiday feasts.

4 tablespoons (1/2 stick) butter
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 tablespoon finely chopped red bell pepper
1/2 small clove garlic, finely minced
12 ounces lump crabmeat
2 cups (8 ounces) shredded Monterey Jack Cheese
2 green onions, finely chopped
2 eggs, lightly beaten
3 tablespoons mayonnaise
1 teaspoon sherry vinegar
1 1/2 cups soft breadcrumbs
1/4 teaspoon cayenne pepper
4 tablespoons olive oil

Aioli
2 cloves garlic
1/2 cup roasted red bell pepper, peeled and roughly chopped
1 teaspoon fresh lemon juice
1/2 cup fresh basil
1/3 cup mayonnaise
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper to taste

Cooking Directions: For the crab cakes, in a sauté pan, melt the butter over medium heat. Add the celery, onions, chopped bell peppers and minced garlic. Cook until soft, 3 to 4 minutes. In a large bowl, mix the crabmeat, cheese, green onions, eggs, 3 tablespoons mayonnaise, sherry vinegar, breadcrumbs and cayenne. Stir in the sautéed vegetables. Cover and refrigerate about 2 hours.

For the aioli, while the crab mixture is chilling, combine the garlic, roasted red pepper, lemon juice, basil, 1/3 cup mayonnaise and 2 tablespoons olive oil in a food processor bowl with a metal blade. Process until finely chopped. Season with salt and pepper to taste.

To complete the recipe, remove the crab mixture from the refrigerator and form 6 round cakes, 3 x 1-inch thick. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Cook the crab cakes 3 to 4 minutes per side, or until golden brown and thoroughly heated. Serve with the aioli.

COOKS NOTE: Refrigerating the crab mixture makes it easier for the cakes to hold their shape when patted together.

"...crabmeat, one of the world"s most delectable foods...Crab may be very close to what the God's eat if they have fisherman up there...."-James Michener