Recipe for Dungeness Crab Cakes with Meyer Lemon Aioli 
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Yield:
15
Ingredients:
Amount Ingredient
CRAB CAKES
1 lb Crabmeat
1/2 cup Japanese-Style Panko Or
Other Dry
Breadcrumbs
1 x Egg
1/4 cup Mayonnaise
2 x Scallions,Minced
1/4 cup Very Finely Minced Celery
1 tbl Chopped Parsley
1 tsp Dry Mustard
1 tsp Grated Lemon Zest
1/2 tsp Salt
1 pch Cayenne
AIOLI
1/2 cup Mayonnaise
1 sm clv garlic,Crushed
1 tsp Grated Zest Of A Meyer
Lemon*
Instructions:
Instructions: Mix together the ingredients for the cakes, picking over crab as you add it to check for shell pieces. Form into patties 1-inch in diameter. Saut in a combination of butter and vegetable oil for about 5 minutes per side. Or you may arrange cakes on an oiled cookie sheet and bake in a 350( F oven for 10 to 15 minutes. If you choose this method, it is helpful to sprinkle the cakes with a few more breadcrumbs before baking. Mix together the ingredients for the aioli.

Cover and chill until ready to use. Top each crab cake with 1/4 teaspoon aioli just before serving.
*you may substitute regular lemons and juice, but the aioli will be more tangy

Makes 30 pieces recipe

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