Waffled Crab Cakes with LemonHerb Aioli My GoTo Crisp Recipe

Ingredients

• 12 oz lump crab meat, picked free of shells (340 g)
• 3/4 cup plain panko breadcrumbs, packed (75 g)
• 1 large egg, lightly beaten
• 3 tbsp mayonnaise, preferably full-fat (45 g)
• 1 tbsp Dijon mustard (15 g)
• 1 tsp Worcestershire sauce (5 ml)
• 1 tsp Old Bay seasoning (or seafood seasoning) (2.5 g)
• 1/2 tsp kosher salt (or to taste) (2.5 g)
• 1/4 tsp freshly ground black pepper (0.5 g)
• 2 tbsp finely chopped fresh parsley (8 g)
• 2 tbsp finely diced celery (optional) (20 g)
• 1 small shallot, minced (or 2 tbsp finely diced red onion) (20 g)
• 1 tsp lemon zest (from 1 lemon) (2 g)
• 1–2 tbsp neutral oil (avocado or canola), for brushing grids (15–30 ml)
• For the Lemon-Herb Aioli (optional): 1/2 cup mayonnaise (120 g)
• 1 tbsp lemon juice (15 ml)
• 1 tsp lemon zest (2 g)
• 1 small garlic clove, minced or grated
• 1 tbsp chopped parsley or chives (8 g)
• Salt and pepper to taste
• For serving: lemon wedges
• For serving: extra chopped parsley