Best Crab Cakes with Lemon-Dill Aioli

• 3 Tablespoons Unsalted Butter, Divided
• 1 whole Green Onion, Finely Chopped
• 1 clove Garlic, Minced
• 1/2 Tablespoons Fresh Parsley, Minced
• 1 teaspoon Freshly Squeezed Lemon Juice
• 3/4 cups Unseasoned Breadcrumbs, Divided
• 1 teaspoon Dry Mustard
• 1 teaspoon Paprika
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Cayenne Pepper
• 1/4 teaspoons Ground Black Pepper
• 1 pound Crab Meat, De-shelled
• 1/4 cups Parmesan, Grated
• 1/4 cups Panko Breadcrumbs
• 1 whole Lemon, Cut Into Wedges, For Garnish, Optional
• 2 whole Large Egg Yolks (pasteurized, To Be Safe)
• 1/4 cups Fresh Lemon Juice
• 3 cloves Garlic, Minced
• 1- 1/2 teaspoon Fresh Parsley, Minced
• 1 teaspoon Kosher Salt
• 3/4 teaspoons Dried Dill
• 1/2 teaspoons Lemon Zest
• 1/4 teaspoons Worcestershire Sauce
• 18 teaspoons Cayenne Pepper
• 3/4 cups Olive Oil

1. For the Lemon-Dill Aioli:
2. Place all ingredients, except for olive oil, in a blender.
3. Pulse to combine.
4. With the blender running, very slowly drizzle in olive oil, little by little, until an emulsion forms (the mixture will thicken and become a creamy, white-ish color).
5. Refrigerate for 1 hour prior to serving to allow flavors to meld.
6. Note: Aiolo contains raw eggs.
7. For the Crab Cakes:
8. Heat 1 Tablespoon of butter in large skillet on medium-high heat.
9. Cook green onion and garlic until tender, approximately 2 minutes.
10. Add parsley, lemon juice, 1/2 cup of the unseasoned breadcrumbs and spices to the mixture and stir together.
11. Remove from heat.
12. Fold in crab meat until evenly distributed.
13. Combine parmesan, the remaining 1/4 cup unseasoned breadcrumbs and panko in a shallow dish.
14. Form the crab cake patties into about 1/2-inch thickness.
15. Wet your hands with water if the mixture starts to stick.
16. You should make about 8 medium-sized patties.
17. Cover the patties with parchment paper or Saran Wrap and refrigerate for at least 2 hours.
18. This will make it so the cakes dont fall apart and crumble while cooking.
19. Heat 1 Tablespoon of butter in a large skillet on medium-high heat until butter is almost burning.
20. Cook patties, 4 at a time, until golden on each side, approximately 3 minutes per side.
21. Use the remaining 1 Tablespoon of butter for the final 4 patties.
22. Serve with a lemon wedge and Lemon-Dill Aioli for dipping.
23. Enjoy!

unsalted butter, green onion, clove garlic, fresh parsley, freshly squeezed lemon juice, breadcrumbs, dry mustard, paprika, kosher salt, cayenne pepper, ground black pepper, parmesan, breadcrumbs, lemon, egg yolks, lemon juice, garlic, fresh parsley, kosher salt, dill, lemon zest, worcestershire sauce, cayenne pepper, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/best-crab-cakes-with-lemon-dill-aioli/ (may not work)