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