Valine's Famous Crab Cakes

Crab cakes made from sweet blue crab hardly need any sauce but when you want that extra layer of flavor my cocktail aioli is a perfect accompaniment.  It's a sauce that embraces the flavor of the crab, making it all the more delicious.

1 pound lump crab meat, drained/picked to remove shell
1/4 cup Valine’s Famous Cocktail Sauce
2 teaspoons Dijon mustard
1/4 cup fresh chopped cilantro
1/2 cup small diced red bell pepper
3/4 cup small diced onion
1 tablespoon lime juice
1 teaspoon lemon juice
1 cup plain dry bread crumbs
1 extra large egg, lightly beaten
1/2 cup good mayonnaise
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt

For cocktail aioli
1 cup good mayonnaise
1 clove minced garlic
1/2 cup of Valine’s Famous Cocktail Sauce
For frying
2 tablespoons unsalted butter
1/4 cup olive oil

Cooking steps
Place the 2 tablespoons butter, 2 tablespoons oil, red bell peppers, onion, salt, pepper, lemon, lime and cilantro in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crab meat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Form into crab cake patties, cover and chill in the refrigerator overnight or at least 2 hours, so the crab cakes soak up the flavor.  

In a large sauté pan, heat the remaining butter and olive oil over medium heat. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250-degree oven and serve hot.
Serve with cocktail aioli.