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1
Saute the peppers and garlic in olive oil.
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Set aside to cool.
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3
In a big bowl, combine the crabmeat, 3 tablespoons of the mayonnaise, herbs, bread crumbs, and the cooled Sauteed mixture.
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4
Mix well.
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5
If it seems dry, add more mayonnaise.
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6
Cover and refrigerate for 20 minutes.
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7
Make balls from crab mix into 8 equal portions.
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8
Pat each into a disk.
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9
Chill again until ready to cook.
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10
Preheat grill for 20 minutes before you need to cook vegetables.
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11
Prep all the vegetables then toss in olive oil, salt, and pepper in separate bowls.
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12
Grill them over medium high heat until they are tender but not mushy, about 10 to 15 minutes, depending on the heat of the grill.
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As they come off grill, toss them in a bit more olive oil and balsamic vinegar.
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14
Serve warm or at room temperature.
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15
Fry the crab cakes over medium high heat in olive oil until golden brown.
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16
Serve with the grilled vegetables and Saffron Aioli.
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17
Use garlic that is fresh and firm.
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18
If garlic has sprouted, split the cloves and remove green germ.
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19
In food processor, puree garlic until chopped fine.
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20
Season with salt and pepper and add the saffron and egg yolks.
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21
With motor running slowly, add the olive oil in a thin steady stream.
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22
When it is done, it should be like a thick mayonnaise.
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23
Add lemon juice and cayenne and taste for seasoning.
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24
Alternatively, you can make the aioli in a mortar and pestle, which is the traditional way.
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25
*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
