My Grandmother's Crispy Peekytoe Crab Cakes: 5 - Food55

Ingredients

• 1 lb (450 g) peekytoe crab meat, picked over for shells
• 1/2 cup (50 g) panko breadcrumbs, plus extra for coating
• 1/4 cup (60 ml) mayonnaise
• 1 large egg, lightly beaten
• 1 tbsp (15 ml) Dijon mustard
• 1 tbsp (15 ml) fresh lemon juice
• 1/4 cup (25 g) finely chopped celery
• 2 tbsp (10 g) finely chopped fresh parsley
• 1 tsp (5 ml) Old Bay seasoning
• 1/4 tsp (1.25 ml) kosher salt
• 1/4 tsp (1.25 ml) freshly ground black pepper
• 2 tbsp (30 ml) unsalted butter, for frying
• 2 tbsp (30 ml) olive oil, for frying
• 1/2 cup (120 ml) mayonnaise
• 1 tsp (5 ml) lemon zest
• 1 tbsp (5 g) finely chopped fresh dill
• 1 small garlic clove, minced
• Salt and pepper, to taste