In a large sauté pan, heat oil over medium high heat until it shimmers, about 3 minutes. Add crab cakes and cook until golden brown, about 3-5 minutes per side. Using a slotted spatula, remove crab cakes to paper towels and allow to drain.
To make the aioli, whisk together mayonnaise, lemon zest, juice and Dijon mustard in a small bowl. Stir in remaining ingredients and refrigerate until ready to use.
Serve warm crab cakes with a generous spoonful of aioli.
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