From Silvia Lehrer's cooking column in Dan's Papers from the East End of Long Island, NY. This recipe comes from a Baltimore resident, Helen Wheatley Parker.
For the crab cakes: Heat oil in large skillet and add the scallions, celery and red pepper dice. Saute for 4-5 minutes until vegetables are barely tender.
Remove from heat, transfer to a plate and let cool.
In a mixing bowl, beat the egg and whisk in the Old Bay, mayonnaise, mustard, salt, pepper and parsley.
Add the cooled vegetable mixture and stir to mix.
Add crab meat and 2 tablespoons breadcrumbs and stir gently to mix, be careful not to break up the crab meat.
Scoop about one-half cup of the mixture for each cake and shape them. Use extra crumbs to coat the outside if cakes are too moist.
Arrange on a plate, cover with plastic wrap and refrigerate for 15-20 minutes.
When ready to cook, melt shortening in a skillet over medium heat. Put crab cakes in 3-4 at a time and saute until golden brown, no longer than 3 minutes per side.
To make the aioli simply add the sun-dried tomatoes and the mayonnaise together and stir well to mix.
Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.