You don't have to live on the coast to experience a perfect crab cake. This is the recipe you've been waiting for, featuring real lump crab meat.

Maryland Crab Cakes with Roasted Pepper Aioli

Make Roasted Pepper Aioli: combine mayonnaise, chopped roasted red peppers, chopped green onions, fresh lemon juice and garlic in a small bowl. Cover and chill.

In a large bowl, combine egg, mayonnaise, celery, green onions, jalapeno, mustard, lemon juice, Old Bay seasoning, salt and black pepper. Stir in 3/4 cup bread crumbs. Add crab meat. Mix gently with your hands, keeping crab pieces whole. Shape crab mixture into twelve 1/2-inch-thick patties. Pat remaining bread crumbs onto patties. Cover and chill patties for 2 hours.

In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Cook half of the crab cakes in hot oil for about 6 minutes, turning halfway through cooking, or until golden brown and heated through. If cakes brown too quickly, reduce heat to medium low. Keep warm in a 350-degree oven. Cook remaining crab cakes in remaining 1 tablespoon hot oil. Serve with Roasted Pepper Aioli.