Delicious classic crabcakes with a nice crispy outside and tender, rich filling. Lemon aioli with a touch of hot pepper sauce makes a simple, zesty and perfect compliment to these.
Whisk egg until frothy and then stir in all ingredients except crab and 1/2 c of panko until well mixed. Then gently mix in crab, trying not to break up chunks more than necessary.
Pour remaining 1/2 c panko in a shallow bowl. Divide crab mixture into 6 large or 12 smaller cakes, press gently into panko and then place in frying pan.
Fry approx. 7-8 minutes each side or until golden brown.
Serve on local greens with Lemon Aioli and garnish with edible flowers and pickled radishes. (I made quick pickled radishes by soaking sliced radishes for an hour in red wine vinegar)
Add all ingredients into bowl and stir well. Cover and refrigerate until ready to use. This can be made up to 3 days prior to using.