Luscious Lemon Crab Cakes with Zesty Lemon Aioli

1.In a large mixing bowl, combine the fresh crab meat, bread crumbs, mayonnaise, egg, chopped parsley, Dijon mustard, Worcestershire sauce, minced garlic, and the zest of one lemon. Season with salt and pepper to taste.

2.Gently mix the ingredients until well combined, being careful not to break up the crab meat too much. Form the mixture into 8 round crab cakes, about 3/4 inch thick.

3.Spread the flour on a plate and coat each crab cake lightly in flour, shaking off any excess. Place the coated crab cakes on a baking sheet and refrigerate for 15 minutes to help them set.

4.In a large skillet, heat the vegetable oil over medium heat. Add the crab cakes and cook for about 3-4 minutes on each side, or until they are golden brown and cooked through.

5.While the crab cakes are cooking, prepare the lemon aioli. In a small bowl, combine the mayonnaise, juice of half a lemon, a pinch of lemon zest, a dash of salt, and a dash of pepper. Mix well to combine and adjust seasoning to taste.

6.Serve the freshly cooked crab cakes hot with the zesty lemon aioli on the side, garnished with lemon wedges and parsley for an extra touch of freshness.