Dungeness Crab Cakes with Easy Pesto Aioli

Make sure you chill these for an hour before cooking which really helps them hold together.

1 lb Dungeness crab meat
1 egg, beaten
Juice of 1⁄2 a lemon and zest
5 T mayonnaise
1 t Worcestershire sauce
1 t Old Bay seasoning (optional)
1⁄4 t cayenne pepper (or more)
2 T chopped parsley
2 T chopped chives
1⁄2 t Kosher salt
1⁄2 t fresh ground pepper
1⁄2 c Panko bread crumbs
Butter or ghee and olive oil for pan saute

Easy Pesto Aioli

1⁄2 c mayonnaise
1 1⁄2 T prepared pesto (homemade or store bought)
2 t lemon juice
1 garlic clove, grated or minced
Kosher salt

For crab cakes, first pick through crab meat to remove any shell or cartilage fragments. Whisk together the egg, lemon juice and zest, mayonnaise, Worcestershire sauce, Old Bay, cayenne, parsley, chives, salt and pepper. Delicately fold in the crabmeat and panko. Mix just enough to combine; try not to shred the crab, keeping it in large chunks if possible. Shape into 6 crab cakes, cover with wax paper and refrigerate for 1 hour (can be made 1 day ahead).

When ready to cook, preheat the oven to 375 degrees. Heat 1 tablespoon butter or ghee and 1 tablespoon olive oil in a large cast iron skillet. Season crab cakes with salt and pepper. When the pan is hot, add crab cakes, being careful not to crowd the pan. You may need to do this in batches, the cakes should not touch. Brown on one side, flip, then transfer to the oven to finish cooking through. Remember, the crab meat in crab cakes is already cooked; you are really warming, browning, and cooking the egg that binds the cakes together. Serve with Pesto Aioli.

Aioli: In a medium size bowl, stir together mayonnaise, pesto, lemon juice, garlic, and a pinch of salt.