M's Crab Cakes & Optional Topping Lemon Aioli

 1 egg

1/2 teaspoon Dijon Mustard

1 teaspoon fresh minced parsley

2- 4 tablespoons mayonnaise

salt, pepper, cayenne pepper 

1 pound lump crab meat

1 cup panko bread crumbs

1 tablespoon olive oil

1 tablespoon butter

Beat egg, then add everything but the crab meat, mixing well. Fold the shelled crab meat and panko bread crumbs into the egg mixture. Form into patties and chill until ready to cook.  Over medium heat in a large skillet or griddle melt the butter and then add the olive oil. Cook the crab cakes until golden brown for 5-6 minutes on each side. Serve plain or with your favorite topping.

Lemon Aioli

1/2 cup mayonnaise

1/2 cup sour cream

1 lemon - zested and juiced

2 tablespoons olive oil

1 tablespoon fresh minced parsley

1/4 teaspoon garlic powder

1/2 teaspoon Justice Seasoning by Penzeys

1/4 teaspoon dry mustard

black pepper together 

Whisk or shake all ingredients together mixing well. Chill for several hours before serving if you can.