Crabcakes, sauce, and a side

Creole crab cakes with a jalapeno-Worchester Aioli and English coleslaw. The recipe for the crab cakes are as follows: 1 green pepper 1 red pepper 2 stalks of celery 1 medium onion 1 large clove garlic 1 pound good quality shelled crab meat 1 teaspoon Cajun seasoning Salt and pepper to taste 2 whole eggs 1/2 cup milk 1 cup mayonnaise Flour for dredging 2 cups of bread crumbs 1/2 cup olive oil 2 tablespoons butter Fine dice the peppers, onions, celery and garlic. Sauté in butter until tender. Drain vegetables Mix sautéed vegetables with crab meat, seasonings, and mayonnaise. Portion crab mixture into two to four ounce servings. Coat each portion with flour Beat eggs with milk. Egg wash each portion, roll in bread crumbs and form into a Patty shape. Heat olive oil and deep fry each crab cake until golden brown. Jalapeno Worcestershire Aioli: 2 jalapeno peppers, seeded and finely chopped 1 tablespoon Worcestershire sauce 2 tablespoons milk 1 cup mayonnaise Blend jalapenos, Worcestershire, milk and mayonnaise blend until smooth, serve with crab cakes English coleslaw 1 pound fresh shredded green cabbage 1 shredded carrot Salt and pepper to taste 1 cup mayonnaise 1 cup stone ground mustard 1/2 cup orange juice Blend mayonnaise, mustard, orange juice and seasonings. Mix dressing with shredded cabbage and carrot. Use coleslaw as a Salad or a garnish for the crab cakes.