For the lemon aioli:
1 cup mayonnaise
Finely grated zest of 1 lemon (add more if you like)
Juice of half lemon
2-3 cloves of garlic
Salt and freshly ground black pepper to taste
For the crab cakes:
1lb fresh, cooked lump crab meat
3/4 cup panko
1 egg beaten
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
1/2 tsp hot pepper sauce
2 tbsp chopped fresh Italian (flat-leaf) parsley
Canola oil to saute
Lemon wedges for serving
To make the aioli, in a small bowl, mix the mayonnaise, lemon zest, lemon juice and garlic. Season well with salt and pepper. Set aside 1/4 cup of the aioli and cover and refrigerate the rest.
For the crab cakes, in a large bowl mix 1/4 cup of the panko (the rest is for coating the cakes), the 1/4 cup reserved aioli, the egg, mustard, Worcestershire sauce, hot pepper sauce and parsley. Add the crab meat and mix gently. Divide into 8 equal portions and shape into thick cakes. Spread the remaining panko in a shallow dish and roll crab cakes to coat evenly. Refrigerate for 15 mins or longer if preparing in advance.
In a large frying pan, heat the oil over medium-high heat. Saute the cakes 2-3 mins each side, till golden brown. Transfer to paper towel and then serve with lemon wedges and arugula garnish or mixed green salad if a main course.
Serves 4-5 as a starter or 2-3 as a main course.