Jalapeño Aioli

Makes a generous 1 cup Preparation Time: 5 minutes Can be made up to 2 days ahead, covered, and refrigerated

This punchy aioli is delicious not only with the crab cakes but also spooned on top of grilled fish, alongside Baby Potatoes with Lime and Parsley, or scooped up with pieces of crusty bread.

• 1 jalapeño or serrano chile, halved and seeded if desired, or to taste
• 1 tablespoon freshly squeezed lime juice
• 1 cup mayonnaise
• ¼ cup cilantro leaves
• ¼ teaspoon kosher or coarse sea salt, or to taste
• Pinch of freshly ground black pepper, or to taste

1. Place all the ingredients in a blender or food processor and process until smooth.