Crab cakes with orange aioli

By Spencer Watts

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Ingredients

Prepare the aioli.
Stir together sour cream, mayonnaise, orange zest, orange juice, salt, pepper, lemon juice, and chopped chives in a medium bowl. Cover and place in the fridge until ready to serve.
Heat canola oil in a skillet over low heat and sauté seasoned garlic and onion for five minutes until soft and translucent.
Place the onions and garlic into a bowl. Add crab meat.
Squeeze boiled potatoes through a ricer into a bowl of crabmeat (you can also use a cheese grater). Add salt, pepper, and chopped parsley and one egg yolk and two tablespoons of flour mix together.
Flour a flat surface and keep excess flour on your hands this will help with forming the potatoes. Form cakes into about 2.5 centimeter patties.
Place oil in a deep pan and heat to 350˚F (180˚C).
Whisk three eggs in a bowl small bowl. Combine panko, parmesan, salt, and pepper in a separate bowl.
Dunk cakes in egg bowl with one hand, and coat them in the panko mixture with your other hand.
Fry cakes in the hot oil for about two minutes, until golden. Cook in batches, making sure the oil is at 350˚F (180˚C) for each batch.
Use tongs to remove cakes to a paper towel-lined plate to drain excess moisture. Season with salt, grate some parmesan, and drizzle some olive oil.
Spoon aioli onto a serving plate and lay crab cakes, topping with more aioli. Serve immediately.