Crab Cakes with Slap Ya Mama Aioli

Crab cakes:

• 1 lb Louisiana jumbo lump crab meat and/or claw meat
• ¼ cup red onion, finely diced
• ¼ cup red bell pepper, finely diced
• 5 cloves garlic, minced
• 2 tsp Slap Ya Mama Cajun Seasoning
• 1 lemon, juiced, divided
• 1 egg
• ½ cup mayonnaise
• 1 cup bread crumbs
• Non-stick spray or cooking oil
• 1 Tbsp parsley, finely chopped

Slay Ya Mama aioli:

• ½ cup Blue Plate Mayonnaise
• 1 Tbsp Slap Ya Mama Cajun Hot Sauce
• 1 tsp Slap Ya Mama Garlic Salt

1. In a large bowl, mix together by hand crab meat (after picking through it to make sure all shells are removed), red onion, red bell pepper, garlic, Slap Ya Mama, juice of half a lemon, egg, mayonnaise, and bread crumbs. 
2. Mix well to combine, then create golf ball sized balls and using your hands, flatten them out into thick, round pucks. Put to the side.
3. In a small bowl, add mayonnaise, hot sauce, and garlic salt and stir together with a spoon until combined.
4. In a hot flat top or cast iron pan over medium heat, oil the pan with non-stick spray or cooking oil then sear each crab cake on one side until golden brown, about 3 minutes, then flip it over and sear the other side until cooked throughout, approximately another 3 minutes. Remove from heat onto a plate.
5. Drizzle aioli over each crab cake and garnish with chopped parsley.