How to make it

  • Put the crab in a large bowl. Add the chopped vegetables and mix lightly to distribute. Add the mayonnaise, mustard, Worcestershire and old bay, mix to combine (use a light hand so the crab stays in nice pieces); add about 1/2 cup of the panko and mix. The mixture should just hold together. Using a 1/3 cup measure, make patties, pressing lightly to make sure they hold and then turn them in the remaining panko crumbs to cover. Place on a sheet pan and refrigerate for about an hour.
  • While the crab cakes are "resting" make the aioli. In a small blender, food processor or other whirling around thing, place all the aioli ingredients and pulse until mostly smooth but still with some texture.
  • Heat neutral oil in a frying pan to a depth of about 1/4 inch. Add the crab cakes and cook until browned on one side, turn carefully and cook the other side until browned, crisp and hot throughout. Serve with a dollop of aioli.
  • LindySez: If making as a first course you can make them smaller.

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