Crab Cakes: 4 Tbsp. (1/2 stick) butter 1/4 c. finely chopped celery 1/4 c. finely chopped onion 1 Tbsp. finely chopped red bell pepper 1/2 small clove garlic, finely minced 12-oz. lump crabmeat 2 c. (8 ounces) shredded Gran Queso Cheese 2 green onions, finely chopped 2 eggs, lightly beaten 3 Tbsp. mayonnaise 1 tsp. sherry vinegar 1 1/2 c. soft breadcrumbs 1/4 tsp. cayenne pepper 4 Tbsp. olive oil
Aioli: 2 cloves garlic 1/2 c. roasted red bell pepper, peeled and roughly chopped 1 tsp. fresh lemon juice 1/2 c. fresh basil 1/3 c. mayonnaise 2 Tbsp. olive oil Salt, to taste Freshly ground black pepper to taste
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.