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