Tequila lime maioli with golden panko crab cakes

Ingredients

• The aioli-like dressing
• 1 farm fresh egg yolk, room temperature
• 2/3 cup grapeseed oil or equivalent
• 1 tablespoon cider or lime vinegar
• 1 smashed peeled clove of garlic or 1-2 tsp. finely minced green garlic if available
• 1/3 cup olive oil
• 1-2 teaspoons fresh lime zest
• 1 caper berry finely minced
• pinch of sea salt
• 1-3 tsp. tequila (Reposado preferred)
• 1 tablespoon finely minced herbs (parsley, chives) optional
• pinch of aleppo pepper, if desired
• The crab cakes
• 8 ounces lump crab meat (wild caught if possible)
• 1/8 cup plus 2 tbl. of the aioli-inspired dressing
• 1 small egg, slightly beaten
• 1 teaspoon Dijon mustard
• 1/8 cup chopped red onions
• 1/8 cup chopped chives (or ramps)
• 3 caper berries, finely chopped
• small handful of chopped parsley
• 2 teaspoons lime zest
• 1/2 teaspoon or more aleppo pepper
• 1/4 cup seasoned panko
• 3/4 cup panko in a flat dish
• grapeseed oil for frying
• caper berries, fresh herbs, and lime wedges for garnish

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