In a small sauté pan, over medium heat, heat the canola oil for 2-3 minutes. Add the onions and red bell peppers. Sauté for 3 to 4 minutes, avoiding color. Reserve the onions and peppers to the side. Rinse and squeeze the lump crab, place in a stainless steel bowl with mayo, FRITOS^®, cilantro, salt, and pepper. Once the onions and pepper have cooled, add to the crab, and mix thoroughly, trying to maintain some large particulates of crab. Form into bite size crab cakes. Squeeze the lemon juice over the top. Pan or deep fry.

To Serve: Place Crab Cakes onto a plate and dot each crab cake with the RED CHILE LIME AIOLI.

Serve the rest of the Aioli on the side.

Place all ingredients in a food processor except for the canola oil. Turn the food processor on and slowly drizzle the oil to form an emulsification.