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Ingredients
  • subheading: 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
  • ⅛ teaspoon cayenne pepper
  • Kosher salt
  • Freshly ground black pepper
  • subheading: For the crab cakes:
  • ⅓ 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
  • ½ cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 2 cups panko
  • Vegetable oil, for frying
  • 1 medium lemon, cut into wedges, for serving
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