• Melt the butter in a frying pan and saute the chopped onion over low heat until soft and translucent for 10 minutes. Set aside and cool.
• In a large bowl mix together the crab meat, cooked onions, dry breadcrumbs, parsley, dill, lemon zest and juice, old bay seasoning, egg, salt and pepper.
• Set the working surface for shaping the crab cakes. You will need the carb cake mixture, a small bowl with dried breadcrumbs, a small ice cream scoop or a large spoon and a cutting board for the fishcakes.
• Scoop the crab mixture the size of a tennis ball, roll it in your hands then flatten it slightly and dip in the breadcrumbs to coat the crab cake entirely. (See photos in the post.) Repeat until the crab mixture is gone. You should have approximately 8-9 crab cakes. Put them in the freezer for 20 minutes to firm up.
• Fry them in hot olive oil over medium heat for 2-3 minutes on each side until crispy on the outside and hot all the way through. Place them on a paper towel lined platter to soak the excess oil.

For the lemon garlic aioli

• The easiest way to make it is using an immersion blender and a tall and narrow container. Combine the vegetable oil, an egg, salt , Dijon mustard, lemon juice and zest and grated or pressed garlic cloves.
• Insert the immersion blender and process for a few seconds while moving the blender slightly until the ingredients turn into a thick mayonnaise.