Wisconsin Gran Queso Crab Cakes

In sauté pan, melt butter over medium heat. Add celery, onion, chopped bell pepper and minced garlic. Cook until soft, 3 to 4 minutes. In large bowl, mix crabmeat, cheese, scallions, eggs, 3 tablespoons mayonnaise, the sherry vinegar, bread crumbs and cayenne pepper. Stir in sautéed vegetables. Cover and refrigerate about 2 hours.

For charred red pepper-basil aioli:
While crab mixture is chilling, combine 2 cloves garlic, the roasted red pepper, lemon juice, basil, 1/3 cup mayonnaise and 2 tablespoons olive oil in food processor bowl with metal blade. Process until finely chopped. Season with salt and pepper to taste. Serve with crab cakes.

Final Preparation:
Remove crab cakes from refrigerator and form 6 round cakes, 3" by 1" thick. Heat 4 tablespoons olive oil in large skillet over medium heat. Cook crab cakes 3 to 4 minutes per side, or until golden brown and thoroughly heated.