Maryland Crabcakes with Lemon/dill/caper aioili

Whisk together the first 7 ingredients in the bowl and set aside. Spread the crab meat on the cookie sheet and carefully remove any bits of shell. Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crab then gently fold until just combined. Allow the mixture to rest in refrigerator for 10 minutes. Shaped 12 even sized cakes (approximately 4 ounces each). Roll in bread crumbs then chill in refrigerator for at least 30 minutes or up to overnight to firm up. Heat the butter in a large skillet over medium high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through. They can also be baked in the oven at 400°F for 15 to 20 minutes rather than fried. Serve with Lemon dill and caper aioili. Mix 1/2 cup mayo, 1 tsp lemon zest, 1 T lemon juice, 1/2 tsp of dried dill or 1 tsp fresh chopped dill and 1 T chopped capers. Add a little milk if too thick.