Prepare Aioli Fusion Sauce and refrigerate until ready to serve.
Carefully clean the crab meat of any shells or cartilage.
In a large bowl, combine crabmeat, mayonnaise, bell pepper, celery, onion, parsley, and lemon juice. Stir and mix thoroughly. Add 1 cup of panko bread crumbs and mix well (adding a bit more if needed) until the mixture holds together. Season with salt and pepper.
Spread remaining 2 cups panko crumbs in shallow bowl or pie plate.
Divide crab mixture into 5 to 6 portions and shape each into a flat, round cake about 1/2 inches thick. Dip each crab cake into the panko crumbs, patting well so that the panko crumbs adheres. Place cakes on a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried).
In a large nonstick frying pan over medium heat, heat saffola oil until hot but not smoking (add more oil if needed). Gently lay chilled crab cakes onto bottom of the pan; slowly fry crab cakes approximately 4 minutes per side or until crisp and golden brown, turning once only with a spatula. If the crab cakes start to brown too quickly, reduce heat. The internal temperature should be 150 to 155 degrees F. with an cooking thermometer. Remove from heat and transfer with a slotted spoon to paper towels to drain.
Place in refrigerator at least 1 hour.
While the prepared crab cakes are refrigerating, prepare Tomato Corn Salad.
When ready to serve, in a large frying or sautpan, heat saffron oil over medium heat. Fry the prepared and refrigerated crab cakes, turning once, until browned, about 4 minutes on each side. Transfer with a slotted spoon to paper towels to drain.
Serve crab cakes with Aioli Fusion Sauce and Tomato Corn Salad on the side
Makes 2 to 4 servings (depending on your appetite).
Combine the mayonnaise, lime juice, zest, garlic, and chile sauce, and mix well. Add salt and pepper to taste. Cover and refrigerate until ready to serve.
Let the corn cool slightly and then cut the kernels from the cobs. Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.
In a medium bowl, combine the corn kernels, cherry tomatoes, salt, and pepper; add the seasoned rice vinegar a little at a time, until you get the taste you desire.
If making ahead, hold the vinegar, salt and pepper until just before serving, then add and mix well.
Crab Cakes with Tomato Corn Salad Recipe: https://whatscookingamerica.net/karencalanchini/crabcakes-tomatocornsalad.htm