Step 1

In a large bowl, combine the mayonnaise, lemon juice, mustard, hot sauce, Worcestershire sauce, and egg. Whisk until smooth.

Step 2

Gently fold in the crabmeat, panko, parsley, Old Bay Seasoning, salt, and pepper. Note: Be careful not to break up the crab too much.

Step 3

Shape the mixture evenly into 3 thick patties (depending on your desired size). Place them on a plate. Cover and refrigerate for 30 minutes to firm up.

Step 4

While that's in the fridge, make the herb aïoli: In a blender or food processor, combine the mayonnaise, basil, cilantro, garlic, lemon juice, and a pinch of salt. Blend until smooth and creamy. Adjust salt to taste.

Step 5

In a skillet, cook the bacon until crispy, then set aside until ready to assemble.

Step 6

Heat a large skillet over medium heat, and add the olive oil. Add the crab cakes, and cook for 3–4 minutes per side, until golden brown and cooked through. Remove and set aside.

Step 7

Melt the butter in a skillet. Add the brioche buns, and toast until golden.

Step 8

Spread a generous layer of herb aïoli on the cut sides of each bun.

Step 9

Layer the bottom buns with a slice of tomato, and season with salt and pepper. Top with lettuce, a cooked crab cake, and crispy bacon. Top with the top buns.

Step 10

Enjoy!