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1
In a small bowl, mix the mayonnaise with the lemon juice, lemon zest, garlic, parsley, thyme and honey and season with salt and pepper.
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2
Cover and refrigerate until ready to use.
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3
In a medium bowl, stir the mayonnaise with the piquillo peppers, cornichons, shallot, egg, parsley, mustard, salt and lemon zest.
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4
Season with pepper and fold in the crab and 1/4 cup plus 2 tablespoons of the panko.
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5
Form the mixture into 2-inch cakes about 1/4 inch thick; you should have about 12 crab cakes.
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6
Spread the remaining 2 cups of panko on a large plate.
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7
Coat the crab cakes with the panko, pressing to help the panko adhere.
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8
In a large nonstick skillet, heat 1/4 inch of vegetable oil until shimmering.
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9
Fry the crab cakes in 2 batches, turning once, until golden on both sides, about 6 minutes total.
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10
Drain on paper towels.
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11
Meanwhile, preheat the broiler.
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12
Spread the hoagie rolls with the butter and toast under the broiler until the edges are golden and crisp, about 1 minute.
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13
Spread the rolls with a generous amount of the lemon aioli.
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14
Lay 3 crab cakes on the bottom half of each roll and top with shredded lettuce and sliced tomatoes.
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15
Close the sandwiches and serve immediately.
