Ingredients

For the Cajun Crab Cakes:

• 1 pound lump crabmeat, picked over for shells and cartilage

• 1 small sweet onion, finely chopped

• 1/2 red bell pepper, finely chopped

• 2 celery ribs, finely chopped

• 1 small serrano or jalapeño pepper, finely chopped with seeds

• 4 cloves garlic, minced

• 2 large eggs

• 1 cup panko breadcrumbs, divided

• 1/4 cup mayonnaise

• 1 tablespoon Dijon mustard

• 2 tablespoons fresh chives, chopped

• 2 tablespoons fresh parsley, chopped

• Zest of 1 lemon

• 1 tablespoon fresh lemon juice

• 2 tablespoons Cajun seasoning

• 1 teaspoon Worcestershire sauce

• 1 teaspoon Louisiana hot sauce

• 2 tablespoons butter

• 2 tablespoons olive oil

For the Lemon Aioli:

• 3/4 cup mayonnaise

• 2-3 tablespoons fresh lemon juice

• 1 tablespoon lemon zest

• 2 cloves garlic, minced

• 1 tablespoon fresh dill, chopped

• 1 tablespoon fresh parsley, chopped

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

Instructions

Prepare the Vegetables:

1. Heat 1 tablespoon each of butter and olive oil in a large skillet over medium-high heat. Add chopped onion, bell pepper, and celery, cooking for 8-10 minutes until well browned and caramelized.

2. Add minced garlic and cook for another minute until fragrant. Remove from heat and transfer to a large bowl to cool for 5 minutes.

Make the Lemon Aioli:

3. In a medium bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, dill, parsley, salt, and pepper. Cover and refrigerate until ready to serve.

Assemble the Crab Cakes:

4. Carefully pick through crabmeat to remove any remaining shells or cartilage. Add crabmeat to the bowl with cooled vegetables.

5. In a separate bowl, whisk together eggs, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, and Cajun seasoning.

6. Add the egg mixture to the crabmeat along with 3/4 cup breadcrumbs, chives, parsley, lemon zest, and lemon juice. Gently fold together until just combined, being careful not to break up the crab too much.

Form and Chill:

7. Using your hands or an ice cream scoop, form mixture into 6-8 patties about 3/4-inch thick. Place on a parchment-lined baking sheet.

8. Lightly press remaining breadcrumbs onto both sides of each crab cake. Refrigerate for 15-30 minutes to help them hold together during cooking.

Cook the Crab Cakes:

9. Heat remaining butter and oil in a large skillet over medium heat. Working in batches if necessary, pan-fry crab cakes for 4-5 minutes per side until deep golden brown.

10. Transfer to a plate lined with paper towels briefly, then serve immediately.