Homemade crab cakes are full of delicious crab, and light on the filler. Much better than your typical restaurant variety, you are going to want to make these over and over again!
Roast two red bell peppers on your grill over high heat, turning frequently until all sides are charred. Carefully remove to a paper bag, roll to seal, and let sit 10 minutes. Remove from bag and peel skin off of peppers. Slice into thin strips.
In blender, add the garlic, salt, egg yolks, lemon juice, and red pepper slices. Blend until well combined, egg yolks have lightened, and the red peppers are fully pureed and incorporated into the mixture. Slowly drizzle in avocado oil while the blender is running until the mixture is emulsified and thickened. Place into a small dish and chill until the crab cakes are done.
Crab Cakes:
Combine the mayo, egg, dijon, worchestershire, and chili garlic paste. Stir until combined. Add in crab meats, crackers, and panko, and gently stir until crab and crackers are moistened.
Gently form into discs, taking care not to pack too tightly, and fry over medium heat in a non-stick skillet until golden brown. Flip and fry other side until golden. Serve warm with roasted red pepper aioli and lemon wedges.