Crab Cakes with Lemon Aioli

• 1/4 cups Mayonnaise
• 1 whole Egg
• 1 teaspoon Worcestershire
• 12 ounces, fluid Lump Crab Meat
• 3/4 cups Panko Breadcrumbs
• 1 teaspoon Old Bay
• 1 Tablespoon Dill
• 1 Tablespoon Extra Virgin Olive Oil
• Fresh Chives, For Garnish
• 1 clove Garlic, Minced
• 3/4 cups Mayonnaise
• 1 teaspoon Dijon Mustard
• 1 whole Lemon Juice
• 18 teaspoons Salt

1. Whisk together mayo, egg, and Worcestershire until combined.
2. Fold in the crab meat.
3. Use your hands to mix or with a rubber spatula.
4. Do not over-mix.
5. Pour in breadcrumbs, adding more if needed.
6. You should be able to put mixture into a ball without it falling apart.
7. Fold in Old Bay and dill.
8. Form mixture into 4 crab cakes.
9. Heat olive oil in a medium saucepan.
10. Add in crab cakes and cook for until browned on both sides about 8 to 10 minutes.
11. For the lemon aioli: Place garlic and mayo in a medium bowl and whisk to combine.
12. Add in Dijon, lemon juice, and salt.
13. Refrigerate for at least 1 hour to let flavors develop.
14. Place a dollop of aioli on each crab cake.
15. Garnish with fresh chives.

mayonnaise, egg, worcestershire, fluid lump, breadcrumbs, bay, dill, olive oil, fresh chives, clove garlic, mayonnaise, dijon mustard, lemon juice, salt

Taken from tastykitchen.com/recipes/main-courses/crab-cakes-with-lemon-aioli/ (may not work)