Portion 3 oz of crab mixture and create desired shape. Place on parchment lined sheet tray. Heat 1 tsp. clarified butter in a non-stick sauté pan. When hot, place crab cakes in pan without touching each other and reduce heat to medium for 3 minutes. Using a plastic turner, gently flip the crab cake and continue cooking for an additional 3 minutes or until crusted lightly brown. Top with zig-zags of Roasted Red Pepper Aioli and serve immediately.