These crab cakes with lemon aioli are easy enough for a family dinner and elegant enough to serve a crowd!
Whisk together mayo, breadcrumbs, mustard, egg, Worcestershire, old bay, dill, lemon juice and hot sauce until combined. Fold in the crab meat. Use your hands to mix or with a rubber spatula.
Form mixture into 8 crab cakes.
Heat olive oil in a medium saucepan. Add in crab cakes and cook until browned on both sides, about 4 minutes on each side.
Serve the crab cakes with a dollop of lemon aioli and fresh chives for garnish.