Sakabozzo's Garlic Festival Crab Cakes

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Step 1

Mix all the aioli ingredients in a medium bowl. Set aside.

Step 2

Combine crabmeat, bread crumbs, and onions in another bowl. Add about 1/2 cup aioli, just enough to hold mixture together loosely. Stir.

Step 3

Form mixture into 8 cakes, each about 3 inches in diameter. Coat one side only of each cake with additional crumbs. Set aside.

Step 4

Heat olive oil in a sauté pan over medium-high heat. In batches of 2 or 4, place cakes in pan, crumb-side down. Sauté until undersides are golden, 3 to 4 minutes, then carefully turn over. Lower heat to medium-low, and sauté until heated through, 3 to 4 minutes.

Step 5

Transfer finished cakes to a platter and keep warn in a 150-degree oven while sautéing remainder. Top with aioli just before serving.