For the Aioli
Ingredients:
1 garlic clove
1/4 cup roasted red bell
peppers, drained, patted dry
1/4 cup mayonnaise
1 tablespoons olive oil
Salt and freshly ground black pepper
Method:
Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)

For the Crab Cakes:
Fill a small sauce pan with a high heat vegetable oil, like canola oil, enough to cover the height of the crab cakes.  Heat to 400° F.  Gently drop the fully cooked crab cakes into the oil and fry until crispy and golden brown.

Serves two
Dollop the cakes with the aioli and granish with a lemon slice  as an appetizer or have as  light entrée and serve with a mixed green salad.