Ingredients

For the aioli:

• 1 cup mayonnaise
• Finely grated zest of 1 medium lemon (or 1 teaspoon packed)
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon finely chopped cilantro
• 1 medium garlic clove, minced
• 1/8 teaspoon cayenne pepper
• Kosher salt
• Freshly ground black pepper

For the crab cakes:

• 1/3 cup finely diced celery
• 1 tablespoon minced fresh chives
• 1 tablespoon finely chopped cilantro
• 1 pound lump crabmeat, picked over for shells, pulled into bite-size pieces, excess water squeezed out (do not rinse)
• Kosher salt
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 3 large eggs, lightly beaten
• 2 cups panko
• Vegetable oil, for frying
• 1 medium lemon, cut into wedges, for serving

Description

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