1 lb. cleaned crabmeat
1/2 cup finely diced red pepper
1/2 cup finely diced green pepper
1/2 cup finely diced yellow pepper
1/2 cup finely diced red onion
1 Tbsp. kosher salt
2 tsp. ground black pepper
1 tsp. cayenne pepper
1 Tbsp. Worcestershire sauce
1 cup mayonnaise
1 cup bread crumbs
I large egg, slightly beaten
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh parsley
2 ripe avocados juice of 1 lemon
1 1/2 tsp. fresh chopped garlic
1/2 cup olive oil
1 tsp. salt
1/2 tsp. ground white pepper
Combine the crabmeat, peppers,
onions, salt, pepper, herbs, Worcestershire sauce and cayenne
in a large bowl. Toss in the bread crumbs and finish by folding
in the slightly beaten egg and mayonnaise. Divide into 8 cakes
and saute in a small amount of clarified butter over medium heat.
Hold in a warm oven.
In the bowl of a food processor
(or blender) puree the avocados. Add the lemon juice, garlic,
salt and pepper. Slowly drizzle in the olive oil to emulsify.
Divide the aioli evenly onto
four plates. Place two crabcakes atop each plate of aioli and
garnish with chopped tomatoes, lemon wedges and dill sprigs.