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1
Empty the egg yolk into a small bowl and mix with the minced garlic. Add 1 tablespoon of Dijon mustard and a few generous turns of the pepper mill.
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2
Slowly incorporate the oil in a thin stream, while constantly beating with a fork or mini whisk. Continue whisking for about 5 minutes, until the mayonnaise has risen in the bowl, turned a very pale yellow and has a consistency firm enough to stick handily to the back of a spoon. Mix in the lemon juice and the cayenne. Add sea salt to taste. Let the mayonnaise rest in the fridge, covered, for at least one hour before use. (This can also be made a night ahead.)
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3
Remove the stems from your fennel, and then peel the top layer of the bulb. Halve the bulb, and lay each half flat side down on your cutting board. Thinly slice. Saute the slices over medium-low heat with 1 tablespoon of olive oil until soft. Let the fennel cool slightly, and then roughly chop it.
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4
Wash and trim your scallions, then thinly slice the white parts only.
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5
Halve and core your apple. Lay the flat sides on your cutting board, and thinly slice crosswise and then lengthwise-you're aiming for small batons of apple.
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6
In a large bowl, gently mix the crab with 3/4 cup of the aioli, a few tablespoons at a time. Incorporate the panko breadcrumbs, and then fold in the fennel, scallions and apple.
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7
Form the crab into patties, and then move them to a plate. Cover them with plastic and refrigerate for about 2 hours-you want them to solidify slightly, so they don't fall apart during cooking, and you want to give the flavors a chance to marry.
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8
In a wide saute pan or shallow Dutch oven, heat some canola oil and butter. Cook the crab cakes a few at a time, making sure not to crowd the pan. Cook them for a few minutes on each side, or until they are golden brown.
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9
Serve with the extra aioli, lemon wedges, a sprinkling of cayenne and/or hot sauce.
