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Instructions
In a medium bowl, gently combine all Crab Mixture ingredients. Be extremely careful not to overmix, as this will result in tough crab cakes.
Form the mixture into 4 equal-sized patties and chill for at least 30 minutes to help them hold their shape.
To make the Aioli, whisk together Mayonnaise, Saffron Threads (with soaking water), and Lemon Juice. Set aside.
Heat Clarified Butter in a large skillet over medium-low heat.
Carefully place crab cakes in the hot skillet and cook for 5-6 minutes per side, or until golden brown and heated through. Avoid overcrowding the pan.
Serve immediately, drizzled with Saffron Aioli and garnished with Microgreens.
