Crab Cake Tacos with Old Bay Aioli

Instructions

1. Prepare the crab mixture
   In a large bowl, gently combine the crab meat, panko bread crumbs, chopped red bell pepper, green onions, and parsley. Be careful not to break up the crab meat too much.
2. Add the binding ingredients
   In a small bowl, whisk together the egg, 2 tablespoons mayonnaise, Dijon mustard, and 1 tablespoon Old Bay seasoning. Fold this mixture gently into the crab mixture until just combined.
3. Form and chill the crab cakes
   Form the mixture into 8 equally sized crab cakes, about 2-3 inches in diameter and 3/4 inch thick. Place on a parchment-lined baking sheet and refrigerate for at least 15 minutes to firm up.
4. Make the Old Bay aioli
   While the crab cakes are chilling, prepare the aioli by combining 1/2 cup mayonnaise, lemon juice, and 1 teaspoon Old Bay seasoning in a small bowl. Mix well and refrigerate until ready to use.
5. Cook the crab cakes
   Heat vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes (working in batches if necessary) and cook for 3-4 minutes per side until golden brown and heated through.
6. Warm the tortillas
   While the crab cakes are cooking, warm the tortillas in a dry skillet or in the microwave, wrapped in a damp paper towel for about 30 seconds.
7. Assemble the tacos
   Place a small bed of shredded lettuce or cabbage slaw on each tortilla. Top with a crab cake, a dollop of Old Bay aioli, and sliced avocado.
8. Serve immediately
   Garnish with additional green onions if desired and serve with lemon wedges. Enjoy while the crab cakes are still warm and crispy.