Dungeness Crab Cakes With Roasted Pepper Vinaigrette

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19 Ingredients

• 1/8 oz of butter
• 1 tsp of finely diced yellow onion
• 1 Tbsp of finely diced red bell pepper
• 1 clove of garlic, finely grated
• a little over 3/4 of a lb of lump crab meat (we used Dungeness)
• 1/8 cup of smoked paprika aioli (add a few pinches of Spanish smoked paprika to homemade aioli)
• 1/2 tsp of Worcestershire sauce
• 1/2 tsp of Dijon mustard
• 1/2 tsp of flat leaf parsley, finely chopped
• 1/2 tsp of Old Bay seasoning
• 1/2 tsp of kosher salt
• 1/2 Tbsp of fresh squeezed lemon juice
• 1 cup of panko bread crumbs
• 1 egg, lightly whisked
• canola oil, for frying
• 1 pasilla and 1 red bell pepper (or 1 cup of roasted piquillo peppers)
• 1/8th cup of olive oil
• kosher salt
• 1 Tbsp of sherry vinegar