Jumbo Lump Crab Cakes

Pick through the crab meat to make sure there are no shells. This is very important.

In a small bowl add the mayo, chopped bell pepper, chopped celery leaves, chopped culantro/cilantro, thyme, lemon zest, shallots, paprika, chives, egg, salt and white pepper. Whisk together. Gently fold in the crab meat and the breadcrumbs. Do not over work the crab meat. Cover and place in the fridge for 1 hour.

Place everything for the aioli into a food processor and pulse. Place in the fridge until ready to use.

In a medium skillet, heat the oil over medium heat.

Form the cakes into golf size balls or whatever size you prefer.

Gently place the cakes in the oil to fry. Fry each side until lightly browned, about 45 seconds per side. Drain on paper towels. Repeat cooking the rest of the crab cakes.

Serve with the crème fresh aioli.