Crab Cakes with Sherry Aioli Sauce | Heinen's Grocery Store

Ingredients

• 2 pounds Dungeness or lump crabmeat
• 2 cups dry breadcrumbs
• 1 celery rib, finely chopped
• 2 medium scallions, chopped
• 1 small carrot, minced
• 2 teaspoons chopped flat-leaf parsley
• 3 eggs, slightly beaten
• 1/4 cup Hellmann’s mayonnaise
• 2 tablespoons sour cream
• 1 1/2 teaspoon minced fresh garlic
• 1 1/2 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon sherry vinegar
• 1/2 teaspoon coarse salt
• 1/4 teaspoon dry mustard
• 1/8 teaspoon hot pepper sauce
• 1/8 teaspoon freshly ground black pepper
• 3 cups of vegetable oil for frying
• lemon wedges for serving
• Sherry Aioli Sauce for serving