This has got to be one of my favorite sauces for crab cakes, as many of you know I could eat crab cakes all day long the blood orange aioli adds a fresh new flavor. Who knew that a juice would become my new favorite ingredient?!

For the Crab Cakes you will need

• ½ cup chopped onions
• ¼ cup chopped red bell pepper
• 1 celery stalk with leaves, diced
• 2 tablespoons green onions, sliced
• 2 garlic cloves, pressed or minced
• 1 tablespoon capers, diced
• 1/8 teaspoon cayenne
• ½ teaspoon Cajun seasoning
• 1 ½ tablespoons Volcano Lemon Burst
• 3 tablespoons Dijon mustard
• ¼ cup Vegan Mayo, plus 2 tablespoons
• 1 cup panko, divided
• 1 pound lump blur crab meat

Directions

1. Pre-heat oven to 400º
2. Mix all ingredients except crab and panko in a large bowl and combine well. Stir in ½ the panko and carefully fold in the crab, being careful not to break it up.
3. Form crab mixture into patties, using about 1/4 cup for each. Press both sides of patties into panko.
4. Place crab cakes onto a baking stone, spray with olive oil spray and bake until crispy and golden brown.

For the Blood Orange Aioli

• ½ cup Vegan Mayo
• ¼ cup Italian Volcano Blood Orange Juice
• 2 teaspoons Volcano Lemon Burst
• 1 garlic clove, pressed or minced
• 2 teaspoons chopped parsley
• Salt & Pepper, to taste

Directions

1. Combine first 5 ingredients in a blender
2. Pulse until fully combined
3. Season to taste with salt & pepper
4. Cover and place in the fridge for at least 1 hour to allow the flavors to fully marry.
5. Serve alongside the crab cakes and enjoy!

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