Sweet lump crab meat gets folded together with Dijon mustard, a bright hit of lemon juice, fresh parsley, and green onion for a filling that's packed with flavor in every bite. The panko coating here is gluten free, so you get that satisfying crisp crust on the outside while the inside stays tender and just barely held together, studded with visible pieces of crab. A quick sear in olive oil turns each patty deep golden brown on both sides, and a short chill before cooking keeps them from falling apart in the skillet. The lemon aioli whisked up alongside — bright with lemon zest, garlic-infused olive oil, and a good pinch of salt — is the perfect creamy, tangy dip for these little cakes. Serve them warm off the platter with extra lemon wedges for squeezing, and this one makes a genuinely easy, crowd-pleasing appetizer for a gluten free spread.
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Make the lemon aioli: In a small bowl, whisk together the vegan mayonnaise, 2 tbsp lemon juice, lemon zest, garlic-infused olive oil, and 1/4 tsp salt until smooth. Cover and refrigerate until ready to serve.
In a large bowl, combine the vegan mayonnaise (1/3 cup), Dijon mustard, Worcestershire sauce, Old Bay seasoning, 1 tbsp lemon juice, parsley, green onion tops, salt, and pepper. Stir until evenly mixed.
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