In a large bowl, mix together the bread crumbs, cooked Freekeh , peanut oil, crab meat, snapper, red onion, egg yolks, tabasco sauce and Dijon mustard. Season with salt and pepper. Beat the egg whites until they form a soft peak. Fold the egg whites into the crab mixture, then form into 10 patties.
Fry the patties in hot oil on both sides, then finish cooking in an oven.
To make the aioli, slice the top of the garlic bulb and roast in an oven at 160°C until the garlic is soft. Squeeze all of the cloves out of the bulb. In a food processor, blend the garlic, lemon juice and egg yolks. Slowly add the olive oil to emulsify. Season to taste.
To assemble, place a Freekeh crab cake onto a plate and serve with a dipping bowl of the aioli and some potato wedges. Garnish with some fresh herbs.