Combine chopped crabstick, celery, dill, zest of 1 lemon, plus juice of ½ the lemon, mayonnaise and ¾ cup panko breadcrumbs into a bowl. Season with salt and freshly ground black pepper. Taste to check seasoning and adjust if necessary.

Spoon 8 portions (about ¼ cup each) onto tray lined with foil or parchment paper. With wet hands, form the scoops into hockey puck-like disks. Refrigerate for about 1 hour until the cakes firm up a bit. Through the process they may fall apart, you can reassemble them as you proceed.

Place flour, eggs, and remainder of panko in 3 separate plates for dredging. Dredge in flour, egg and then panko, patting panko into cakes at the end. Set aside on tray again. Refrigerate for 1 hour to firm up.

Heat a pan over medium-high heat with enough to coat the bottom of the pan. Sautee the cakes in batches until golden brown and crisp, about 2 to 3 minutes per side. Add additional oil to pan if necessary as you finish the remaining crab cakes.

Crab cakes may be prepared ahead of time and refrigerated. Serve at room temperature, with lemon wedges, dill sprigs and Roasted Red Pepper Aioli in serving bowl on the side.

Roasted Red Pepper Aioli

In a food processor, puree peppers and garlic until smooth. Add mayonnaise and pulse 2 or 3 times until incorporated.

Season with salt and pepper and refrigerate. Sauce will thicken up in the refrigerator.