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Crab Cakes With Lemon Aioli

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Crab Cakes With Lemon Aioli

Ingredients

  • 1 cup mayonnaise (purchased, or see recipe at left)
  • finely grated zest of 1 lemon
  • 2 tbs. fresh lemon juice
  • 1 clove garlic, minced
  • fine sea salt and freshly ground pepper, to taste
  • 1 lb. fresh-cooked lump crabmeat
  • 3/4 cup panko or other dried bread crumbs
  • 1 egg, beaten
  • 1 tbs. dijon mustard
  • 2 tsp. worcestershire sauce
  • 1/4 tsp. hot pepper sauce
  • 1 tbs. chopped fresh flat-leaf parsley
  • 1/2 cup canola oil
  • lemon wedges for serving
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