Step 1

Combine the ingredients for the aioli in a small bowl. Chill until ready to serve.

Step 2

In a bowl, combine all the ingredients up to and including the egg. Toss together lightly with a fork so that the crab doesn't completely break apart. Using your hands, form the crab mixture into 8 patties.

Step 3

Heat a large, nonstick over medium-high heat. Add the butter and olive oil, and wait for the butter to stop frothing. Using your hands, take a palmful of the crab mixture and form into a patty. Gently lay 4 formed crab cakes into the oil and cook until browned on one side. Gently flip over each crab cake and brown the other side. Remove to a plate. Cook the remaining 4 crab cakes. Serve with Dijon-Horseradish Aioli and fresh squeezed lemon. Yield: 8 crab cakes; 4 servings.