Calabrian Chili Crab Cakes

Prepare the crab
1 Place the crab meat in a large bowl and gently pick through for any shell fragments, keeping the lumps as intact as possible.
Make the binder
3 In a separate bowl, whisk together the egg, mayonnaise, lemon zest, Calabrian chili paste, kosher salt, and black pepper. Stir in the panko breadcrumbs until evenly moistened.
Combine
5 Add the binder and chopped parsley to the crab. Gently fold until just combined, being careful not to overmix so the crab stays chunky.
Chill
7 Cover and refrigerate the mixture for at least 30 minutes, or up to a few hours, to allow the breadcrumbs to absorb moisture and help the cakes hold together.
Shape and coat
9 Using a cookie scoop or tablespoon, portion the mixture and gently shape into mini discs, about 1½ inches wide. Lightly coat each crab cake in fine breadcrumbs, shaking off any excess. Alternately, shape them like burger patties for a larger crab cake. 
Fry
11 Heat a thin layer of neutral oil in a large skillet over medium heat. Working in batches, pan-fry the crab cakes for 2 to 3 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate or wire rack.
Make the dipping sauce
13 In a small bowl, stir together the mayonnaise, lemon juice, lemon zest, Calabrian chili paste, and salt. Taste and adjust seasoning as needed.
Serve
15 Serve the crab cakes warm with the Calabrian lemon mayo on the side.