Baked Crab Cakes with Meyer Lemon Aioli

INGREDIENTS

Makes 4 generous crab cakes

1/2 lb

cooked jumbo lump crab

1/4 cup

each, or even less ( you be the judge) of finely chopped celery, red onion, red pepper

2 tbsp

fresh chopped parsley

1 tbsp

fresh chopped basil

1/4 tsp

Dijon mustard

1/4 cup

panko breadcrumbs

zest of a ½ lemon

3 tbsp

real mayo for the filling,plus extra for aioli

Old Bay seasoning to taste, or creole if you want it spicier

FOR THE AIOLI

1 cup

good quality mayo

meyer lemon juice or regular lemon juice, fresh. Mix well til you get a nice consistency, add some salt and pepper.