FOR THE CRAB CAKES: Combine crab meat, red peppers, basil aioli and lemon peel in a large bowl. Mix in half of the bread crumbs and season to taste with salt & pepper. Mix in yolks (mixture will be soft). Form crab cakes into two cakes per serving using a generous quarter cupful for each. Coat cakes on both sides with flour and shake off the excess. Brush both sides with the egg whites and coat with the remaining bread crumbs. Cover and chill for at least two hours (up to six hours). Melt butter in a heavy skillet and working batches cook cakes until golden brown and heated through (about four minutes per side). Place two cakes on each plate and serve with the remaining basil aioli. FOR THE BASIL AIOLI: Mix all ingredients in a medium bowl. Season to taste with salt and pepper. Cover and refrigerate for at least one hour to allow flavors the develop. This is also a good sauce for grilled or saut�ed fish. You can substitute fresh cilantro, parsley or chives for the basil.

----