Grilled Vegetables Salad with Crab Cakes and Saffron Aioli

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Crab Cakes:

2 tablespoons diced red bell pepper

2 tablespoons diced yellow bell pepper

2 teaspoons minced garlic

2 tablespoons olive oil

1 pound Dungeness crabmeat, picked over, cartilage and shell bits removed

3 tablespoons mayonnaise, preferably homemade

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh parsley

2 tablespoons dried bread crumbs

1/4 teaspoon cayenne pepper

Salt and pepper

Vegetables for Grilling:

2 fennel bulbs, quartered

1 yellow zucchini, sliced

24 asparagus spears

2 leeks, halved

1 pound new potatoes, partially cooked for 10 minutes in water

1/4 cup olive oil

Salt

Pepper

Balsamic vinegar

Saffron Aioli, recipe follows

Saffron Aioli:

8 to 10 cloves garlic

Salt

White pepper

1/4 teaspoon saffron threads

2 egg yolks, room temperature*

2 cups extra-virgin olive oil, at room temperature

1 lemon, juiced

Pinch cayenne