Crab Cakes with Preserved Lemon Aioli | Louisiana Kitchen & Culture

Ingredients

• 1 pound jumbo lump crabmeat
• 4 slices soft sandwich bread
• 1 cup mayonnaise
• 2 tablespoons plus 2 teaspoons chopped fresh chives, divided
• 1 tablespoon lemon juice
• 1 teaspoon Zatarain's Crab Boil seasoning
• ¼ teaspoon Tabasco sauce
• 1 cup canola oil
• 1 tablespoon lightly packed fresh tarragon leaves, chopped
• 3 large fresh basil leaves, chopped
• 4 teaspoons lightly packed fresh dill fronds, chopped
• ½ cup preserved lemon aioli (click for recipe)