Ingredients and Preparation
- Prepare aioli by combining 2 tablespoons mayonnaise, lemon juice, and zest until smooth. Set aside.
- In a large bowl, stir together, crab, bell pepper, breadcrumbs, Old Bay, and 2 tablespoons reduced-fat mayonnaise. With a large spoon or ice-cream scoop, scoop crab mixture into 4 portions, roll into compact balls, and pat until about ¾-inch thick.
- Heat oil in a large skillet over medium-high heat. (Make sure the oil is heated before adding crab cakes.) Add crab cakes and cook 2-4 minutes per side, until golden brown, taking care that the cakes do not fall apart when flipping. Top cakes with aioli and serve.