Crab Cakes with Lemon Aioli

Crab Cakes: 

In large skillet cook shallot in hot butter over medium 3 minutes or until soft and tender. Remove from skillet; let cool.

Heat same skillet over medium. Add ¾ cup panko to skillet. Toast 2 to 3 minutes or until lightly browned, stirring occasionally. Remove panko from skillet; let cool.

Line large bowl with folded paper towels. Place crab on paper towels; squeeze to remove excess liquid. Discard paper towels and any liquid in bowl. Add crab back to bowl. Add sour cream, lemon juice, whipping cream, cooked shallots, chives, salt, and pepper. Fold into crab. Stir in cooled toasted panko. Cover and chill mixture 30 minutes.

Place flour in shallow dish. Place beaten egg mixture in another shallow dish. Place remaining panko in a third shallow dish. Using rounded tablespoon of crab mixture for each, form 16 small cakes. Lightly coat each crab cake with flour, then egg mixture, then panko.

In large skillet heat ¼ cup oil over medium. Add half of crab cakes to skillet; cook 3 minutes on each side or until golden. Transfer to baking sheet. Keep warm in 200°F oven. Repeat with remaining oil and crab cakes. Serve with Lemon Aioli. Makes eight servings.

Lemon Aioli: 

In blender or food processor combine garlic, egg product, lemon juice, and salt. Cover and blend or process 5 seconds or until smooth. With blender or food processor running, gradually add oil in thin, steady stream. When necessary, stop machine; scrape down sides. Fold in chives. Serve or cover and chill up to 3 days.